Oven-Roasted Spareribs and Potatoes (Entrecosto no Forno)
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.
- 2 racks (about 6 lb.) St. Louis-style pork spareribs
- 1 1⁄2 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
- Place ribs in a roasting pan and rub with pepper paste, coating completely. Cover with plastic wrap; chill overnight.
- 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.