Roasted pork ribs with baked potatoes

Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Pork ribs 1.75 kg
Garlic, bulb 2.0 ud
Garlic powder 0.001 g
Ground black pepper 0.001 g
White wine 0.1 l
Creamed corn 0.0 kg
Water 0.5 l
Bones 0.15 kg
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.25 ud
  • Prepare a white stock.
  • Prepare a tomato sauce.
  • Make baker's potatoes (sliced roasted potatoes).
  • Preheat the oven to 150-160 ºC. Season with salt and black pepper, grease and put it in the oven on a roasting tray.
  • Let cook until golden, add the garlic cut into brunoise, leave until golden, add white wine, turn and lower the temperature to 130 ºC. Let the wine reduce and add a little white stock.
  • Let it cook at 135-130 ºC until the meat separates from the bone. (During the cooking process, turn the rib and add stock as many times as necessary).
  • Remove the rib and use the juices to prepare a sauce for garnishing.


  • Place the rib on a plate, cover with the sauce and put the baker's potato garnish next to it.


Nutritional information (1 portion)
Fiber 7.4 g
Saturates 10.38 g
Monounsaturated fatty acids 21.33 g
Polyunsaturated fatty acids 12.41 g
Cholesterol 59.55 mg
Calcium 196.19 mg
Iron 4.21 mg
Zinc 1.99 mg
Vitamin A 153.96 ug
Vitamin C 68.99 g
Folic acid 122.88 ug
Salt (Sodium) 1135.98 mg
Sugars 9.45 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.