Roasted Ribs with Criolla Sauce

Name: Roasted Ribs with Criolla Sauce
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 3 pound pork baby back ribs; 1 tablespoon brown sugar; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.75 teaspoon salt; 0.25 teaspoon black pepper; 4 sweet potatoes (scrubbed clean); 2 Roma tomatoes (diced); 1 red onion (finely diced); 1 green bell pepper (finely diced); 0.25 cup fresh parsley (chopped); 2 tablespoon red wine vinegar; 2 tablespoon olive oil

Fall-off-the-bone tender pork ribs coated in a rich seasoning, served with baked sweet potatoes and a fresh, tangy criolla sauce.

Prep: 20 min
Cook: 2 hr 30 min
Total: 2 hr 50 min
Servings: 4
Cuisine: Uruguayan
Difficulty: Medium
Cost: $5.05/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

3 pound pork baby back ribs
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
0.5 teaspoon onion powder
0.75 teaspoon salt
0.25 teaspoon black pepper
4 sweet potatoes (scrubbed clean)
2 Roma tomatoes (diced)
1 red onion (finely diced)
1 green bell pepper (finely diced)
0.25 cup fresh parsley (chopped)
2 tablespoon red wine vinegar
2 tablespoon olive oil

Instructions

Preheat oven to 300 degrees Fahrenheit. Remove the membrane from the back of the pork baby back ribs, if present.
In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub this spice mixture generously over both sides of the ribs.
Place the seasoned ribs meat-side up on a baking sheet lined with foil. Cover tightly with another layer of foil. Bake for 2 hours.
While ribs are baking, pierce each sweet potato several times with a fork. Bake them alongside the ribs for the last 60-90 minutes, until tender.
For the Criolla sauce: In a medium bowl, combine diced Roma tomatoes, finely diced red onion, finely diced green bell pepper, and chopped fresh parsley. Stir in red wine vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt. Mix well and let it sit to meld flavors.
After 2 hours, increase oven temperature to 375 degrees Fahrenheit. Remove the top layer of foil from the ribs and continue to bake uncovered for an additional 20-30 minutes, or until ribs are nicely browned and very tender.
Remove ribs from oven and let rest for 5 minutes. Slice the ribs between the bones. Serve with the baked sweet potatoes and a generous spoonful of Criolla sauce.

Notes

If you like a little heat, add a pinch of red pepper flakes to the criolla sauce.

Nutrition (per serving)

Calories: 780
Protein: 58.7 g
Carbohydrates: 55.3 g
Fat: 38.5 g
Fiber: 9.1 g
Sodium: 890 mg
Saturated Fat: 12.8 g
Sugar: 19.5 g
Cholesterol: 210 mg