2 racks of pork spare ribs2 tablespoons honey2 tablespoons mustardZest of 1 orange2 large potatoes, cut into cubes1 large carrot, sliced thickly1 bay leaf, broken into 4 pieces1 onion, sliced into rings2 garlic cloves, mincedOlive oil, a light drizzleWhite wine, as neededSalt, black pepper, and nutmeg, to tasteJuice of 1 orange
Preparation
Preheat the oven to 325°F (160°C).
In a baking tray, layer the sliced onion, minced garlic, and the broken bay leaf.
Add the potato cubes and carrot slices on top.
Season with salt, pepper, and nutmeg, then drizzle with the white wine.
Prepare the pork ribs by rubbing them with a mixture of honey, mustard, and orange zest, seasoned with a bit of salt.
Lay the ribs over the vegetables and pour the orange juice over everything.
Roast in the oven until fully cooked (about 2 hours and 30 minutes).
Don’t forget to turn the ribs during cooking so they brown on both sides, and stir the potatoes occasionally for even roasting.