Garlic-Coriander Pork Ribs with Roasted Cauliflower and Potatoes

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.