Oven-Baked Pork Ribs with Parsnip Puree
Pork Meat Dishes Gluten-Free Recipes
Seasoned pork ribs slow-roasted in the oven like at Borda Berri in San Sebastian, served on parsnip puree. At Borda Berri they were served with apple sauce. But sweet potato puree would also work well with this combination.
Ingredients
Oven-Baked Ribs
1 whole rack of pork ribs (or spare ribs)
1 heaping tablespoon Ras el Hanout
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili flakes
2 tablespoons oil
salt, black pepper
Parsnip Puree
300 g parsnip (weight after peeling)
150 g potatoes (weight after peeling)
1/4 teaspoon turmeric
1 tablespoon butter
milk
salt
Servings: 3-4
How to prepare oven-baked pork ribs with parsnip puree
- Mix the ras el hanout with the paprika, cumin, and chili. Pat the ribs dry thoroughly with paper towels, then season generously with salt and black pepper all over. Then massage well with the spice mixture. Finally, add the oil and massage again so the spices adhere well to the meat. If you have time, leave the prepared ribs in the refrigerator overnight.
- Cut the rack of ribs so it fits in the heat-resistant dish you'll be using. I used a cast iron Dutch oven, so I cut the ribs into two pieces that fit perfectly in the pot. You can also use a Pyrex or other type of heat-resistant dish—just make sure it's not too wide for the ribs.
- Arrange the ribs in the dish. Pour about 50 ml of water along the edge of the dish, just enough for a thin layer on the bottom. Cover the dish (with a lid or foil) and bake at 150°C (300°F) for 2 hours. If you check them after this time, a fork should go in easily.
- Turn off the oven and let the ribs cool inside, with the lid on. I left them for several hours. If you're not serving them immediately, they can be transferred to the refrigerator. There should be a significant amount of sauce and fat rendered from the meat in the dish.
- Heat a pan and add a few tablespoons of the sauce from the ribs. Place the ribs meat-side down (you can portion the ribs now if you want, 3-4 pieces per serving) and fry until nicely browned.
- For the parsnip puree, which can be prepared while the ribs are cooking, start by peeling the parsnips and potatoes. If you don't have turmeric, you can add a carrot for nice color. Cut into pieces and place in a pot. Cover with milk and add salt and turmeric. Simmer over low heat, being careful not to let the milk boil over, stirring occasionally until the parsnip is well cooked.
- Transfer the vegetables with a slotted spoon to a food processor. Add the butter and some of the milk the vegetables cooked in. Blend well until you have a creamy puree. If necessary, slowly add milk from the vegetables until you have a softer puree consistency—it shouldn't be very thick. Blend longer because parsnip tends to be fibrous in the middle. Taste for salt.
- Serve the ribs on the parsnip puree, adding some sauce from the dish. You can garnish with chili flakes and parsley oil.
The ribs in the oven
