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🍽️ Crispy Spareribs with Fresh Potato Salad

526 kcal · 30 min · 4 servings

Ingredients

• 800 g meaty Spareribs whole (40 % bones)
• 2 sprigs thyme
• 30 g dried tomatoes in oil (5 dried tomatoes)
• 1 tsp pickled green pepper
• salt
• 6 tbsp balsamic vinegar
• 600 g waxy potatoes (6 waxy potatoes)
• 300 g mushrooms
• 3 spring onions
• 1 bunch flat-leaf parsley
• 200 ml Mediterranean vegetable broth

Instructions

1. 1. Rinse the spare rib under running water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Place the spare rib in a shallow dish.
4. 4. Wash the thyme sprigs and shake them dry.
5. 5. Pluck the thyme leaves from the stems.
6. 6. Put the thyme leaves into a food processor.
7. 7. Drain the tomatoes and catch the oil in a small container.
8. 8. Roughly chop the tomatoes.
9. 9. Add the tomatoes, green pepper, salt, one tablespoon of balsamic vinegar, and 5 to 6 tablespoons of water to the thyme in the food processor.
10. 10. Blend the mixture into a creamy paste.
11. 11. Coat the spare rib thoroughly with the thyme paste.
12. 12. Cover the dish with cling film.
13. 13. Let the meat marinate in the refrigerator for at least 30 minutes.
14. 14. Wash the potatoes thoroughly.
15. 15. Place the potatoes in a pot with salted water.
16. 16. Cover the pot and cook the potatoes for about 20 minutes until tender.
17. 17. Drain the potatoes.
18. 18. Rinse the potatoes under cold running water.
19. 19. Peel the cooled potatoes.
20. 20. Place the potatoes in a bowl.
21. 21. Let the potatoes cool down briefly.
22. 22. Clean the mushrooms.
23. 23. Slice the mushrooms into very thin slices.
24. 24. Clean the spring onions.
25. 25. Wash the spring onions.
26. 26. Slice the spring onions into fine rings.
27. 27. Wash the parsley and shake it dry.
28. 28. Pluck the parsley leaves.
29. 29. Finely chop the parsley.
30. 30. Place the marinated spare rib on a baking sheet.
31. 31. Preheat the oven to 200 degrees (convection: 180 degrees, gas: level 3).
32. 32. Roast the spare rib in the oven for about 20 minutes.
33. 33. Turn the meat after 10 minutes of roasting time.
34. 34. Whisk the vegetable broth with the remaining balsamic vinegar and 2 tablespoons of tomato oil to make a dressing.
35. 35. Season the dressing with salt and pepper.
36. 36. Slice the cooled potatoes.
37. 37. Mix the potato slices with the dressing.
38. 38. Gently fold in the mushrooms, spring onions, and parsley into the salad.
39. 39. Taste the potato salad again and adjust seasoning with salt and pepper.
40. 40. Slice the roasted spare rib into portions with a sharp meat knife.
41. 41. Serve the spare ribs together with the potato salad.

Nutrition per serving

• kcal: 526
• Protein: 46 g · Fett/Fat: 25 g · Carbs: 26 g