I love when dinner is so much better than expected. This was the case last night; absolutely yummy dinner!
I had baby-back ribs in the fridge for the past few days, and was not really up to figuring out what to do with them. I bought them because I had made a dish over the holidays that was amazing, and I was dying to recreate that tender-tasting meat, only using different flavors.
Last night I was compelled to taking on the task as I had nothing else left to cook. I wanted to cook them with as little interference from me as possible, and so, the oven was a good option.
It was bitterly cold last night so I wanted the flavors to be warm and hearty. I decided to make smokey paprika the star of the dish, and rounded it out with lovely sweet carrots and fresh rosemary, adding a kick of heat with a little hot paprika.
The meat was tender, the broth had a smokey, sweet heat, and best of all, a good friend showed up and turned the evening into a delicious party!
You will need: 5 lbs baby-back pork ribs, cut into 1 and 2 rib pieces, 2 large carrots, thickly sliced, 1 large sweet onion, large dice, 2 sprigs rosemary, 1 cup Italian parsley, roughly chopped, 1 tbs smoked paprika, 1 1/2 tsp hot paprika, 1 cup prosecco or white wine (on the sweet side, if you have it), 2 1/2 cups water, 1 veggie or chicken bouillon cube, 6 medium yellow or red potatoes, OR, sweet potatoes, left whole, (optional), 6 tbs extra-virgin olive oil, sea-salt and black pepper to taste.
Preheat oven 400*
1 – Put large saute pan on high/medium heat, and add about 3 tbs of oil. When it is hot, add 1 layer of ribs to the pan and sear until browned on both sides. Transfer to big casserole dish or dutch oven as you go. Keep adding oil and searing until the job is done.
2 – Turn down heat to low and add the onions and carrots. Cook for about 8 minutes. Add the paprika and the crumbled bouillon cube. Stir until fully incorporated.
3 – Add prosecco (or wine) and turn heat to high. Let the mixture bubble for a minute.
4 – Add the 2 1/2 cups of water. Bring to a boil. Add the parsley and turn off heat. Transfer the vegetables and broth over top of the ribs. Lay potatoes on top of everything (if using). The potatoes will cook by steaming.
5 – Place tight-fitting lid on top (or 2 layers of tin foil) and put in oven for 1 hour 20 minutes. Let the whole thing rest on stove-top for about 10 minutes before removing lid. Taste broth for addition of salt and pepper, and add accordingly. (I let everyone add their own seasonings when they were served).
Serve alone, with potatoes, or a handful of greens.