Oven-Roasted Spareribs and Potatoes (Entrecosto no Forno)

Entrecosto no Forno (Braised Spareribs and Potatoes)

Entrecosto no Forno (Braised Spareribs and Potatoes)

Ribs are marinated in a thick red pepper paste, braised until tender, and served over roasted potatoes in this Portuguese dish, which first appeared in our November 2013 issue with Jean Anderson's story The Food I Dream Of. The paste is well seasoned, so there's no need to add salt. Get the recipe for Entrecosto no Forno »Todd Coleman

Ribs are marinated in a thick red pepper paste, braised until tender, and served over roasted potatoes in this Portuguese dish, which first appeared in our November 2013 issue with Jean Anderson's story The Food I Dream Of. The paste is well seasoned, so there's no need to add salt.

Oven-Roasted Spareribs and Potatoes (Entrecosto no Forno)
In this Portuguese one-pot dish, ribs are marinated in a thick red pepper paste, steam-roasted until tender, and served over blistered potatoes.
Yield: serves 4-6

Ingredients

  • 2 racks (about 6 lb.) St. Louis-style pork spareribs
  • 1 12 cups massa de pimentão, or jarred red bell pepper paste, preferably Incopil brand
  • 3 lb. Yukon gold potatoes, peeled and cut into 1 1/2" pieces
  • Freshly ground black pepper, to taste

Instructions

  1. Place ribs in a roasting pan and rub with pepper paste, coating completely. Cover with plastic wrap; chill overnight.
  2. Heat oven to 325°. Let ribs come to room temperature. Uncover pan and season ribs with black pepper. Cover pan with aluminum foil; bake until ribs are tender, about 2 hours. Remove from oven; increase oven to 425°. Transfer ribs to a baking sheet. Scrape red pepper paste from ribs and transfer to a bowl. Pour half the drippings from pan over paste; whisk until smooth. Add potatoes to roasting pan; toss with remaining drippings and season with black pepper. Place ribs over potatoes. Brush paste mixture over ribs. Return to oven; bake, uncovered, until ribs and potatoes are tender, about 1 hour more. Remove pan and heat oven broiler. Broil until ribs are slightly charred, 3–4 minutes. Transfer ribs to a cutting board; let rest until cool enough to handle, then slice into individual ribs. Transfer potatoes to a large serving platter; place ribs over top.