Pork Ribs with Chicken and Oven-Roasted Potatoes is a very practical and at the same time delicious way to prepare this main course that usually pleases everyone and looks impressive. In addition to this combination you can add sausage as I did in this recipe. To make sure the meats and potatoes absorb flavor I leave them to marinate for 30 minutes with extra virgin olive oil, all the aromatic herbs, salt, garlic, the grated lemon zest and the beer.
Other recipes with pork
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 892.00 (Kcal)
- Carbohydrates 12.79 (g) of which sugars 2.20 (g)
- Proteins 58.78 (g)
- Fat 65.90 (g) of which saturated 10.23 (g)of which unsaturated 16.06 (g)
- Fibers 1.31 (g)
- Sodium 1,172.06 (mg)
Indicative values for a portion of 282 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 chicken drumsticks
- 6 pork ribs
- 9 oz sausage
- 2 potatoes
- 1/2 lemon (grated zest)
- 2 cloves garlic
- 2 tbsp rosemary
- 2 tbsp sage (fresh)
- 2 leaves bay leaves
- 1/2 tsp fine salt
- 5 fl oz light beer
- 1/4 cup extra virgin olive oil
Tools
- Kitchen Scale
- Cutting Board
- Food Chopper
- Non-stick Baking Dish
Steps
Place the rosemary needles, sage leaves, bay leaves and garlic cloves in a food processor. Pulse until finely chopped. Put the herb mixture in a bowl and add the salt. Rinse the chicken drumsticks well and remove any remaining feathers by passing them briefly over a flame. If the pork ribs are too large, cut them in half; slice the sausage; peel the potatoes or, if you prefer, keep the skin but scrub it well, then cut the potatoes into fairly large chunks.
Arrange the meat and potatoes in the baking dish, pour over the chopped herb mixture and the oil, and use your hands to work the aromas into everything, mixing well. Sprinkle over the grated lemon zest, pour the beer into the bottom of the dish and leave covered for 30 minutes so everything absorbs the flavor. Preheat the oven in static mode to 428°F and, once it has reached temperature, put the dish in the oven. Cook on the middle shelf for 50 minutes, turning the pieces and stirring the potatoes every 30 minutes.
