Fig glazed pork ribs with cipolline onions and rosemary potatoes
Maurizio Ferrari
Menù Ingredients
100 g. Patate pronte al naturale - Potatoes naturally preserved, ready to serve - Z62
100 g. Patate pronte al naturale - Potatoes naturally preserved, ready to serve - Z62
30 g. Salsafichi - Salsafichi Fig sauce - TC7
350 g. Costine di maiale - Pork ribs - 24F
q.s. Olio extravergine di oliva “Classico” - Extra virgin olive oil “Classic” - EK0X
q.s. Fresh Rosemary
Serve 1
Cut the Potatoes into wedges, season with oil, Herb Salt and a few sprigs of fresh rosemary. Bake in a pre-heated oven at 200˚C until golden brown.
Blend the Fig Sauce and brush it over the Pork Ribs, add a little chopped rosemary, arrange them on a baking sheet with parchment paper with the Baby Onions in Balsamic Vinegar. Bake at 200˚C for about 8-10 minutes.
Serve the Ribs with the roasted Potatoes and the Caramelized Baby Onions.
