The Italian Sunday Ribs I Can't Stop Making

Von Sip and Feast · 180 Min.

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Zubereitung

1. Preheat the oven to 300°F with the rack in the middle.
2. Pat the ribs dry and remove the membrane if still on. Season all sides with salt, pepper and garlic powder.
3. Wrap the ribs in foil, place on a foil-lined baking sheet and bake for 90 minutes.
4. Check the ribs: they should be nearly fork-tender. If still too firm, re-wrap and bake another 20-30 minutes.
5. Unwrap the racks, cut into single ribs, pat dry and tent with foil.
6. Raise the oven to 450°F.
7. Slice the potatoes into rounds 1/4 inch or thinner (a mandoline helps). Pat dry, toss with olive oil, salt, pepper and oregano, and arrange on a parchment-lined sheet with some overlap.
8. Roast 15 minutes, turn with a spatula, then roast another 15-20 minutes until crispy.
9. Heat the olive oil in a large broiler-safe pan over medium heat, add the garlic and cook until lightly golden.
10. Add the flour and cook 1-2 minutes until golden.
11. Add the cherry peppers, red wine vinegar, white wine and honey, raise to high heat and boil until reduced by half.
12. Add the chicken stock, boil again and reduce by half until the sauce is sticky enough to coat the back of a wooden spoon. Turn off the heat and season with salt to taste.
13. Toss the ribs in the sauce to coat. Broil on the second-highest rack, turning every minute or so until browned on all sides, watching closely so they do not burn.
14. Arrange the potatoes on a large platter, top with the ribs and drizzle over any remaining sauce. Sprinkle with parsley and serve immediately.

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