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