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.