Easy

Mandarin-glazed pork ribs with oregano potatoes

Name: Mandarin-glazed pork ribs with oregano potatoes
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 1000 g Pork ribs (estimated edible meat; buy 1.6 kg bone-in); 800 g Potato (small, washed); 6 g Garlic; 100 g Mandarin (juice squeezed from about 2 fruits); 30 g Honey; 30 g Dijon Mustard; 40 g Extra virgin olive oil (20 g ribs and 20 g potatoes); 2 g Oregano; 2 g Fresh thyme; 3 g Parsley; 0.4 g Black pepper; 3 g Salt (to taste)

Total time2 h 40 min Preparation and possible waiting 20 min · Cooking 2 h 20 min

Preparation and possible waiting: 20 min · Cooking: 2 h 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Mustard: Ingredient to check: Dijon Mustard. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Tender pork ribs roasted with mandarin, honey and mustard, served with garlic and herb potatoes.

Jump to steps

20 minpreparation and possible waiting

2 h 20 mincooking

4servings

3.922 kcalwhole recipe

980 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 2 h 40 min Preparation and possible waiting 20 min · Cooking 2 h 20 min

Preparation and possible waiting: 20 min · Cooking: 2 h 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course More than 2 hours Home-style

Allergens

Mustard: Ingredient to check: Dijon Mustard. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

Main course

Meal

Lunch

Preparation

BakingBoilingSautéing

Appliances

OvenCasseroleFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

High in protein

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

Method

Preheat the oven to 170°C. Mix the mandarin juice with the honey, mustard and 20 g oil. Season the ribs with salt and pepper and coat both sides.
Place the ribs in a roasting dish, add all the marinade and cover tightly with baking paper and foil outside, keeping the foil away from the marinade. Roast for 1½–2 hours until tender.
Uncover and brown at 200°C for 8–10 minutes, watching the honey. Rest for 5 minutes.
While the ribs roast, boil the potatoes in water for 25–30 minutes until easily pierced with a knife. Drain and quarter. Heat the remaining 20 g oil in a frying pan and brown the potatoes for 6 minutes.
Add chopped garlic, oregano and thyme leaves to the potatoes; sauté for 2 minutes without burning the garlic. Serve the ribs with their juices and potatoes, then scatter with parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.