How long can I keep ribs in the fridge?

Cooked ribs can be stored in the fridge for a maximum of 4 days.

Can I make the potato wedges in advance?

Yes, you can make the potato wedges in advance and store them in the fridge. To make them crispy again, you can briefly heat them in the oven before serving.

Can I also prepare the ribs on the barbecue?

Yes, you can also prepare the ribs on the barbecue. Brush them with the marinade and place them on the barbecue until they are cooked through.

How long do marinated ribs need to bake in the oven?

The marinated ribs need to cook in the oven for 1 hour and 10 minutes.

Oven-baked marinated ribs

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1h30

•

Easy

Are you looking for the secret to perfect oven-baked ribs? Look no further! This recipe for marinated oven-baked ribs proves that you don't need to be a grill master to achieve restaurant-quality results. We combine succulent marinated oven-baked ribs with crispy potato wedges and a fresh red cabbage salad for the ultimate taste experience. The secret lies in patience. By slow-cooking the ribs in the oven at a lower temperature, the meat stays wonderfully juicy and practically falls off the bone. The ultimate meat dish to impress your guests!

Are you looking for the secret to perfect oven-baked ribs? Look no further! This recipe for marinated oven-baked ribs proves that you don't need to be a grill master to achieve restaurant-quality ...

Ingredients

What do you need?

Quantity: 2P

The meat
2 pieces of pork ribs (approximately 200 – 250g per person)

Marinade
2 tbsp ketchup
1 tbsp mustard
2 tbsp sweet soy sauce
1 tsp Herbs de Provence
1 tsp cayenne powder
1 tbsp honey
Salt and pepper

Potato wedges
2 large floury potatoes
3 tbsp olive oil
Salt and pepper
1 tsp dried rosemary
1 tsp garlic powder

Coleslaw
1/4 red cabbage
1 small red apple
1 handful of walnuts
Salt and pepper
1 shallot
1 bunch of dill
6 tbsp apple cider vinegar
8 tbsp sunflower oil

2 pieces of pork ribs (approximately 200 – 250g per person)

2 tbsp ketchup
1 tbsp mustard
2 tbsp sweet soy sauce
1 tsp Herbs de Provence
1 tsp cayenne powder
1 tbsp honey
Salt and pepper

2 large floury potatoes
3 tbsp olive oil
Salt and pepper
1 tsp dried rosemary
1 tsp garlic powder

1/4 red cabbage
1 small red apple
1 handful of walnuts
Salt and pepper
1 shallot
1 bunch of dill
6 tbsp apple cider vinegar
8 tbsp sunflower oil

Preparation method

How do you make this?

Mix all the ingredients for the marinade and coat the ribs on both sides. Save some for later. Refrigerate for at least 4 hours or overnight if you can.

Finely chop everything for the salad and mix together.

Preheat the oven to 150°C. Place the ribs on a baking sheet lined with parchment paper and cover with aluminum foil. Bake for 50 minutes, take them out and brush the rest of the marinade on top.

Cut the potatoes with the skin into thick slices of about 2 cm and then into thick wedges, place them in a bowl and mix in the oil and spices, lay them out on a baking sheet lined with parchment paper.

After 50 minutes, increase the temperature to 190 degrees. Add the wedges and brush the ribs again for about 20 minutes. Until both the ribs are nicely baked and the wedges are colored and crispy.