Roasted Pork Ribs with Vegetables
Roasted pork ribs are one of the most popular classic Hungarian meat dishes with roots stretching far back. During slow roasting, the meat of the ribs becomes tender and juicy, while the vegetables absorb the delicious roasting juices. This dish is a perfect choice for family lunches or festive occasions when a truly substantial and satisfying meal is needed. If you want an even richer flavor, try marinating the meat with a little honey and mustard for an even more caramelized and flavorful result!
Ingredients for this recipe
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Preparation Steps
1
Cut the ribs into 3-4 bone sections, then season with salt, pepper, and Hungarian sweet paprika.
2
Crush the garlic cloves and mix with olive oil, rosemary, thyme, and lemon juice. Rub this mixture all over the ribs.
3
Place the ribs in a baking dish, cover with foil, and let it marinate in the refrigerator for 30 minutes to allow the flavors to meld.
4
Meanwhile, peel the potatoes and carrots and cut them into larger pieces. Slice the onions as well.
5
Preheat the oven to 350°F (180°C).
6
Add the vegetables to the ribs in the baking dish, drizzle with a little olive oil, and toss to combine.
7
Cover with aluminum foil and bake at 350°F (180°C) for 60 minutes.
8
Remove the foil, increase the oven temperature to 390°F (200°C), and bake for another 20-30 minutes, or until the ribs are nicely browned.
9
Serve fresh, garnished with fresh parsley, if desired.
