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Boneless Pork Ribs with New Potatoes

If you’re searching for a flavourful yet fuss-free dish, these boneless pork ribs with new potatoes are the perfect solution. Cooked in a garlicky mustard, lemon and rosemary sauce, the pork turns out wonderfully tender and juicy, while the potatoes soak up all the zingy flavours. Serve these oven-baked pork ribs with rosemary potatoes with a crisp green salad, pickled gherkins, or even a spoonful of tangy mustard on the side. It’s a meal that requires minimal effort but delivers maximum flavour – so ideal for busy evenings or for a relaxed dinner party at the weekend you’re your friends. Plus, cleanup is easy since everything cooks together in one pan, leaving you more time to enjoy your dinner.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g boneless pork ribs
  • 3 Tbsp Dijon mustard
  • Juice of ½ lemon
  • 2 Tbsp olive oil divided
  • 3 cloves garlic minced
  • 400 g new potatoes
  • 1 large red onion cut into wedges
  • 1 Tbsp fresh rosemary chopped
  • Salt and freshly ground black pepper to taste

Method
 

  1. In a small bowl, mix the Dijon mustard with 1 Tbsp olive oil, minced garlic and lemon juice. Add the pork ribs, coat them thoroughly, cover, and let marinate for at least 2 hours or overnight in the fridge.
  2. Cut the new potatoes into bite-sized pieces. Place them in a pot of cold water, bring to the boil, and cook for 10–15 minutes until just tender. Drain and allow to cool.
  3. Preheat the oven to 170 °C (340 °F).
  4. Arrange the marinated pork in a large roasting tray. Tuck the cooked potatoes and onion wedges between the pieces of meat. Brush the potatoes with the remaining olive oil. Season everything generously with salt and pepper, then sprinkle over the chopped rosemary.
  5. Cover the tray with foil and bake for 30 minutes in the centre of the oven.
  6. Remove the foil, increase the oven temperature to 200 °C (400 °F), turn over the pork, then roast for a further 15 minutes, or until the meat and potatoes are golden.
  7. Serve warm, garnished with extra rosemary if desired.