Herb-Baked Ribs with Garlic-Roasted Potatoes, Ratatouille, and Red Wine Sauce

Par Culiora

Tender, slow-roasted pork ribs crusted with fresh thyme and rosemary, paired with crisp garlic-tossed potatoes and a rich red wine reduction. A vibrant vegetable ratatouille brings balanced acidity and fresh Mediterranean flavour to this hearty bistro-style platter.

• Portions: 4
• Préparation: 40 min
• Cuisson: 120 min
• Temps total: 160 min

Ingrédients

• 1.2 kg baby back pork ribs, membrane removed
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves, chopped
• 3 pcs garlic cloves, finely grated
• 1.5 tsp fine sea salt
• 1/2 tsp black pepper, freshly cracked
• 800 g firm-cooking potatoes (such as Charlotte or Yukon Gold), cut into halves or quarters
• 3 tbsp olive oil
• 4 pcs garlic cloves, crushed in their skins
• 1 tsp flaky sea salt
• 1 pcs medium eggplant, cut into 1.5 cm cubes
• 1 pcs medium zucchini, cut into 1.5 cm cubes
• 1 pcs red bell pepper, diced into 1.5 cm pieces
• 1 pcs yellow onion, diced
• 2 pcs garlic cloves, thinly sliced
• 400 g canned crushed tomatoes
• 3 tbsp olive oil
• 1 pcs fresh thyme sprig
• 1/2 tsp salt
• 1 pcs shallot, finely diced
• 1 tbsp butter, for frying
• 300 ml dry red wine
• 300 ml beef or veal stock
• 1 pcs fresh thyme sprig
• 1 tsp brown sugar
• 25 g cold butter, cubed
• 1/4 tsp salt and freshly ground black pepper

Préparation

1. Preheat the oven to 160°C. In a small bowl, stir together 2 tbsp olive oil, chopped rosemary, chopped thyme, grated garlic, 1.5 tsp salt, and 1/2 tsp black pepper to form an herb paste. Rub the paste thoroughly over all sides of the ribs.
2. Place the ribs meat-side up on a rimmed baking sheet lined with baking paper. Cover tightly with aluminium foil and bake for 90 minutes until tender.
3. While the ribs bake, prepare the ratatouille: Heat 3 tbsp olive oil in a wide, heavy saucepan or Dutch oven over medium heat. Add the diced onion and sliced garlic, sautéing for 4 minutes until translucent. Add the eggplant and bell pepper; cook for 6-8 minutes until slightly softened. Stir in the zucchini, crushed tomatoes, thyme sprig, and 1/2 tsp salt. Reduce heat to low, cover partially, and let simmer gently for 30 minutes, stirring occasionally. Adjust seasoning to taste and keep warm.
4. Prepare the potatoes: Toss the cut potatoes with 3 tbsp olive oil, crushed garlic cloves, and 1 tsp flaky sea salt in a large roasting dish. When the ribs have baked for 90 minutes, increase the oven temperature to 200°C. Uncover the ribs. Place the potatoes in the oven alongside the ribs and roast both for 25-30 minutes, tossing the potatoes once, until the ribs have a crisp golden crust and the potatoes are tender and browned.
5. Make the red wine sauce: Melt 1 tbsp butter in a small saucepan over medium heat. Add the diced shallot and cook for 3 minutes until softened. Pour in the red wine and bring to a simmer; reduce by half (about 8-10 minutes). Add the stock, thyme sprig, and brown sugar. Simmer uncovered until the liquid has reduced by half again to a light syrupy consistency, about 10 minutes. Strain through a fine-mesh sieve into a clean pan, discard solids, and return sauce to low heat. Whisk in the cold cubed butter until glossy and emulsified. Season with salt and pepper.
6. Slice the ribs between the bones into portions. Serve warm alongside the garlic-roasted potatoes, a generous ladle of ratatouille, and spoon the glossy red wine sauce over and around the meat.