Simple Roasted Ribs With Parsley Steamed Potatoes

Simple Roasted Ribs With Parsley Steamed Potatoes


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Who said ribs are just for barbecuing? Check out these tender roasted baby back rib recipe. It's made with a homemade rub, buttery parsley new potatoes, and refreshing side salad topped with a zesty dressing. What more could you ask for?

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

2 servings


  • 1 lb. new potatoes, peeled
  • 4 T. butter
  • 3 tsp. Parsley
  • 1 rack baby back ribs, rinsed and patted dry
  • For the rub:
  • 1 T. ground coffee
  • 4 T. dark brown sugar
  • 2 tsp. Chili pepper
  • 1 T. garlic powder
  • ½ T. onion powder
  • 3 tsp. Ground black pepper
  • 1 Romaine heart, torn into bite-sized pieces
  • ⅓ C. black olives
  • ½ C. grape tomatoes
  • ½ red onion, sliced thin
  • 1 small zucchini, sliced into thin lasagna noodles
  • 4 T. olive oil
  • 2 T. lemon juice

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Preheat Oven to 375ºF.

In a small bowl combine rub ingredients, stir carefully to fully mix up the spices. Line a baking pan with aluminum foil and place the ribs on the pan. Coat the ribs with homemade rub on the front and back, make sure to fully cover the meat. Lightly cover pan with more foil and place in the oven, let ribs cook for about 30 minutes, then take foil off and let ribs roast for another 30 minutes. Take ribs out to rest, cut ribs into each portions for two and let rest.

Meanwhile, place the potatoes in a large pot with lightly salted water, let boil for 10-15 minutes. Once potatoes are tender, drain water, pour potatoes in a bowl and mix with butter and parsley. Assemble salad in a big bowl, and top with olive oil and lemon juice.

Assemble each plate with ribs, salad, and potatoes. Serve.

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