Instructions
Follow the steps and taste along the way.
Prepare the spice paste
Preheat the oven to 160 °C. Press the garlic and mix it with the smoked paprika, coriander, black pepper, and 4 g of salt. Add 25 ml of olive oil and rub the paste over the ribs on all sides.
Roast the ribs until tender
Place the ribs in a deep roasting pan, pour in 100 ml of water, and cover the pan tightly with aluminum foil. Roast for 120 minutes at 160 °C, until the meat is very tender and starting to pull away from the bones.
Prepare the vegetables
Wash the potatoes and cut them into pieces about 3 cm across. Break the cauliflower into medium-sized florets. Toss them together on a second baking sheet with the remaining 20 ml of oil and 2 g of salt.
Roast the vegetables and finish the ribs
After 120 minutes, remove the ribs and increase the oven temperature to 220 °C. Remove the foil and brush the ribs with a mixture of 20 ml of apple cider vinegar and 2 tablespoons of pan juices. Put the baking sheet with the potatoes and cauliflower in the oven; roast the vegetables for 35 minutes. Roast the ribs uncovered at the same time for 15 to 20 minutes, until the surface is browned.
Check and serve
Remove the vegetables when the potatoes are tender in the center and golden at the edges; the cauliflower should have browned spots. Serve the ribs hot with the potatoes and cauliflower, drizzling any remaining pan juices over them at the table if desired.
