Herb-Crusted Pork Ribs with Garlic Mashed Potatoes

Ingredients

For the Herb-Crusted Pork Ribs
• 1kg pork ribs (trimmed and separated into individual ribs)
• 2 tablespoons fresh rosemary (finely chopped)
• 2 tablespoons fresh thyme (finely chopped)
• 6 cloves garlic (minced)
• 2 tablespoons dijon mustard (for seasoning)
• 60 millilitres olive oil
• 1 teaspoon salt (to taste)
• 1 teaspoon black pepper (to taste)
For the Garlic Mashed Potatoes
• 800 grams potatoes (peeled and quartered)
• 100 grams butter (unsalted, at room temperature)
• 200 millilitres milk (or heavy cream for creaminess)
• 4 cloves garlic (whole, unpeeled)
• 1 teaspoon salt (to taste)
• 1 teaspoon black pepper (to taste)

Instructions

1. 1. Prepare the Herb-Crust Mixture: In a mixing bowl, combine the finely chopped rosemary, thyme, minced garlic, dijon mustard, olive oil, salt, and black pepper. Mix until a thick paste forms that can be easily spread over the ribs.
2. 2. Marinate the Ribs: Using a chef's knife, ensure the pork ribs are trimmed and cut into individual portions. Spread the herb crust mixture evenly over the ribs, ensuring even coverage. Place the ribs in a covered dish and marinate in the refrigerator for at least 2 hours, or overnight for fuller flavour.
3. 3. Roast the Ribs: Preheat the oven to 150°C (300°F). Place the marinated ribs on a baking tray lined with parchment paper. Roast in the oven for about 3 hours, until tender and the internal temperature reaches 75°C (165°F).

   Use a meat thermometer to avoid undercooking or overcooking the ribs. Ensure the ribs are well covered during roasting, but uncover for the last 30 minutes for a better crust.

4. 4. Prepare Garlic Mashed Potatoes: Place the quartered potatoes and whole unpeeled garlic cloves in a large pot. Cover with cold water, add a teaspoon of salt, and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender, about 20 minutes. Drain the potatoes and garlic.

   Do not overcook the potatoes; they should be tender but not falling apart.

5. 5. Mash the Potatoes: In the same pot (or a mixing bowl), combine the drained potatoes and garlic. Add the butter and milk (or cream). Mash until smooth and creamy, adjusting with more milk for desired consistency. Season with salt and pepper to taste.
6. 6. Let Ribs Rest and Serve: Once the ribs are cooked and tender, remove them from the oven and let them rest for 30 minutes before slicing. Serve the ribs alongside the creamy garlic mashed potatoes for a complete dish.

   Proper resting allows juices to redistribute through the ribs for maximum tenderness.