Garlicky Boneless Spare Ribs and Roast Potatoes

This one pan dinner is easy to prepare and easy cleanup for your busy weeknights. The sweet and savory carrots complete the dish. Enjoy!


2 – 3 pounds of boneless spare ribs

2 pounds of potatoes (peeled and chopped)

3 or 4 large carrots (sliced into quarters)

1 large onion (chopped)

1/4 cup olive oil

1/4 cup white wine

1 tablespoon salt

3 cloves of garlic

2 teaspoons of paprika

1 teaspoon black pepper

1 teaspoon of garlic powder

2 tablespoons of butter or margarine


Rub the ribs with the wine, half of the salt, garlic and pepper, and let sit for about 10 minutes or you can marinate overnight in the refrigerator.

Place the potatoes, carrots, onions and ribs in a roasting pan and pour the olive oil over them.

Sprinkle evenly with the remaining seasonings and toss well to incorporate. Arrange the potatoes and carrots on the bottom of the pan leaving the ribs on top. Cut up the margarine into small chunks and put over the ribs. Shake the pan slightly to spread ingredients evenly. Note: If your ribs are smaller, they may cook quicker, so test them for doneness.

Cook at 350 degrees for about 1 and 1/2 hour.  Shake the pan every 20 minutes and drizzle with pan juices, so the potatoes do not stick to pan. If you to need to toss the potatoes use a flat spatula. If you like the potatoes crispy, cook longer, but remove the ribs and set them aside.

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