Pork Ribs Baked with Onions

Name: Pork Ribs Baked with Onions
Total time: 1 h
Yield: 4
Cuisine: International Cuisine
Ingredients: 1 kg Pork Ribs; 2-3 pcs Onion; 4 pcs Potatoes; 50 g Butter; Herbes de Provence; Ground Black Pepper; Salt

Cooking Time:

1 hour

Recipe Yield:

4 servings

Difficulty:

Medium recipe

Calories:
220 kcal

Pork Ribs Baked with Onions – a very simple recipe using a minimal amount of ingredients and minimal preparation time. Along with the ribs, potatoes baked in the oven with butter are prepared as well. The potatoes do not have to be peeled, they can simply be washed well and cooked in their skins. You can sprinkle the potatoes with herbes de Provence before baking. The dish works well for everyday meals as a main course.

Ingredients for Pork Ribs Baked with Onions

Pork Ribs 1 kg

Onion 2-3 pcs

Potatoes 4 pcs

Butter 50 g

Herbes de Provence

Ground Black Pepper

Salt

How to Cook Pork Ribs Baked with Onions

Step Title

Preparing the Ribs and Onions

Remove the thin membrane from the rib bones so the meat bakes evenly and stays juicy. Cut the ribs into portion sized pieces. Peel the onions and slice them into thin half rings.

Step Title

Seasoning and Baking the Ribs

Add herbes de Provence, ground black pepper, and salt to the ribs and onions. Mix thoroughly so the spices evenly coat the meat. Place everything on a baking sheet or in an oven safe dish, cover with foil, and put into an oven preheated to 220°С (428°F).

Step Title

Preparing and Baking the Potatoes

Peel the potatoes if desired or wash them well and leave the skins on. Cut the tubers in half, place pieces of butter between the halves, and wrap them in foil. Bake the potatoes together with the ribs in the oven for 1 hour. Serve the ribs with the potatoes, drizzling them with the melted butter from the foil.

Tips for Pork Ribs Baked with Onions

For better meat texture, always remove the membrane from the inner side of the ribs. It prevents even cooking and can make the finished dish tougher. Removing the membrane allows the spices to penetrate deeper into the meat, and the ribs remain tender and juicy after baking even without prior marinating.

Slice the onions into thin half rings rather than large pieces. Thin slicing allows the onions to fully steam under the foil, release their juices into the meat, and turn into a soft aromatic base. During baking, they do not burn and are evenly distributed among the ribs.

Baking under foil is a mandatory step for this dish. It creates a braising effect that allows the ribs to cook in their own juices. If a lightly browned surface is desired, the foil can be removed 10-15 minutes before the end of cooking without changing the overall baking time.

Frequently Asked Questions about Pork Ribs Baked with Onions

Peeling the potatoes is not required. If young or high quality potatoes with thin skins are used, it is enough to wash them thoroughly. Baking potatoes in their skins helps keep their shape and gives the dish a richer flavor.

Baking without foil is possible, but the result will be different. Without covering, the meat browns faster but may lose juiciness. Foil helps retain moisture and ensures even heating, which is especially important for thick pieces.

Herbes de Provence can be replaced with a mix of dried thyme, rosemary, and oregano, or you can use only black pepper and garlic. It is important not to overload the meat with spices in order to preserve the natural flavor of pork.

Kashevar