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Meat, Busy evenings

Oven baked pork ribs with roasted potatoes

Oven baked pork ribs with roasted potatoes serve 4 people, take 2.5 hours, and are easy to make for €3.10 per serving. The key is slow, covered cooking that tenderizes the meat until it falls off the bone, followed by an uncovered glaze that caramelizes the sweet, smoky marinade.

Tonight or this weekend, sticky glazed pork ribs, slow roasted in the oven until the meat falls off the bone, with roasted potatoes on the side.

Oven baked pork ribs with roasted potatoes
Total time
2 h 30
Difficulty
Easy
Cost per person
€3.10
Calories per person
790 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

The ribs spend two hours in the oven, wrapped in foil, while the gentle heat does its work and the meat loosens from the bone on its own. The ketchup, honey, mustard, and smoked paprika marinade clings to the meat as it cooks, then caramelizes on the surface once you uncover the dish at the end. The potatoes roast alongside, coated in rosemary, and soak up the juices that drip from the pan.

This is a dish that needs oven time but almost no supervision, perfect for a Sunday when you want to stay home without really cooking. Kids love gnawing on the bone and the sweet edge of the sauce, while adults appreciate the smoky paprika and the crispy potatoes. Mon Chou suggests this one on days when you want something generous without spending your afternoon at the stove.

The ingredients

4 people

Butcher

  • Pork ribs 1.6 kg

Fruits and vegetables

  • Potatoes 1 kg
  • Garlic 3 cloves
  • Rosemary 3 sprigs

Pantry

  • Ketchupoften in the pantry 4 tbsp
  • Honeyoften in the pantry 2 tbsp
  • Mustardoften in the pantry 2 tbsp
  • Smoked paprikaoften in the pantry 2 tsp
  • Apple cider vinegaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mustard

The step by step recipe

  1. Mix the ketchup, honey, mustard, paprika, vinegar, crushed garlic, salt, and pepper.

    Taste the marinade, it should be sweet and smoky.

  2. Brush the ribs with the marinade and let them marinate in the fridge if you have time.

    Remove the membrane on the back of the ribs, it toughens during cooking.

  3. Wrap the ribs in foil and bake at 150°C. 2 h

    Place the dish on the lower oven rack, the gentle heat works slowly over time.

  4. Cut the potatoes into wedges, coat them with oil, rosemary, salt, and pepper, and add them to the oven. 35 min

    Roast them on a separate tray so they turn crispy.

  5. Open the foil, brush the ribs with the remaining marinade, and let them glaze at the end of cooking. 10 min

    Broil them for three minutes, the glaze caramelizes.

Our tips to get it right

  • Flip the ribs halfway through the covered cooking time so they soak up marinade on both sides.
  • Always set aside some marinade before it touches raw meat, so you can glaze safely at the end without cross contamination.
  • If your ribs are very thick, add fifteen to twenty extra minutes of covered cooking, the meat should pull apart easily with a fork.

The variations

  • Swap the smoked paprika for sweet paprika if you don't like the smoky flavor, the marinade stays just as sweet and fragrant.
  • For a faster version, use pre cooked sous vide ribs and cut the covered cooking time down to forty minutes before glazing.
  • For kids who don't like the bite of pepper, use less of it and add an extra spoonful of honey to the marinade.

What to serve it with

  • Green salad with sharp vinaigrette
  • Bread to mop up the marinade
  • Crunchy cabbage coleslaw

Storage

The ribs keep for 3 days in the fridge in a sealed container. They freeze well, meat and sauce together, for up to 2 months. Reheat covered with foil at low heat so the meat doesn't dry out.

Questions about this dish

Why cover the ribs with foil at the start?

The foil traps steam that slowly tenderizes the meat. Without it, the ribs risk drying out before the meat loosens from the bone.

Can you prepare the marinade and ribs the day before?

Yes, it's even recommended. Let the ribs marinate in the fridge overnight so the meat absorbs the sweet, smoky flavors better.

Do you need to remove the membrane on the back of the ribs?

Yes, this thin skin toughens during cooking and blocks the marinade from soaking in. Slide a knife under the membrane and pull it off in one motion.

Can you replace the ketchup in the marinade?

You can use tomato paste with a bit of added sugar, the result will be slightly less tangy but just as sweet and smoky.

How long does it take to make oven baked pork ribs with roasted potatoes?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in oven baked pork ribs with roasted potatoes?

About 790 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does oven baked pork ribs with roasted potatoes cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard. Always check the labels of the products you buy.

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