Oven-Roasted Spareribs and Potatoes (Entrecosto no Forno)
In this Portuguese one-pot dish, ribs are marinated in a thick red pepper paste, steam-roasted until tender, and served over blistered potatoes.
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Ingredients
- 2 racks (about 6 lb.) St. Louis-style pork spareribs
- 1 1⁄2 cups massa de pimentão, or jarred red bell pepper paste, preferably Incopil brand
- 3 lb. Yukon gold potatoes, peeled and cut into 1 1/2" pieces
- Freshly ground black pepper, to taste
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