Family Meal (2 Adults and 2 Kids)

Spare Ribs with Potato Salad

Perfect for Summer
Average: 4.8 (6 votes)
(6 votes)
Spare Ribs with Potato Salad

Spare Ribs with Potato Salad - Delicious marinated ribs and lightly dressed salad

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Health Score:
9,3 / 10
1 hr

Healthy, because

Even smarter

Nutritional values

Parsley, onions, and pepper stimulate digestion and strengthen the immune system, while feta provides protein. 

The recipe becomes much lighter if you use 600 grams of fish instead of spare ribs. 

1 serving contains
(Percentage of daily recommendation)
Calorie526 kcal(25 %)
Protein46 g(47 %)
Fat25 g(22 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Calorie350 kcal(17 %)
Protein30 g(31 %)
Fat17 g(15 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.4 μg(7 %)
Vitamin E2.7 mg(23 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.8 mg(73 %)
Niacin19 mg(158 %)
Vitamin B₆1 mg(71 %)
Folate89 μg(30 %)
Pantothenic acid2.9 mg(48 %)
Biotin22.1 μg(49 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C51 mg(54 %)
Potassium1,510 mg(38 %)
Calcium84 mg(8 %)
Magnesium90 mg(30 %)
Iron5.9 mg(39 %)
Iodine24 μg(12 %)
Zinc6.9 mg(86 %)
Saturated fatty acids7.7 g
Uric acid370 mg
Cholesterol122 mg
1 Kinderportion enthält
Vitamin A0.1 mg(13 %)
Vitamin D0.9 μg(5 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.5 mg(45 %)
Niacin12.7 mg(106 %)
Vitamin B₆0.7 mg(50 %)
Folate59 μg(20 %)
Pantothenic acid1.9 mg(32 %)
Biotin14.8 μg(33 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C34 mg(36 %)
Potassium1,007 mg(25 %)
Calcium56 mg(6 %)
Magnesium60 mg(20 %)
Iron3.9 mg(26 %)
Iodine16 μg(8 %)
Zinc4.6 mg(58 %)
Saturated fatty acids5.2 g
Uric acid247 mg
Cholesterol82 mg
Development of this recipe:


28 ounces meaty Spare rib
2 sprigs thyme
5 sun-dried tomatoes (in oil)
1 teaspoon pickled green peppers
6 tablespoons balsamic vinegar
6 waxy potatoes (each about 3-4 oz.)
10 ounces button Mushroom
3 scallions
1 bunch flat-leaf parsley
7 ounces vegetable stock
How healthy are the main ingredients?

Kitchen utensils

1 wide Bowl, 1 Cutting board, 1 Mini food processor, 1 Small knife, 1 Teaspoon, 1 Tablespoon, 1 Plastic wrap, 1 Pot (with lid), 1 Fork, 1 Large knife (or meat knife), 1 Baking sheet, 1 Grilling tongs, 1 Bowl, 1 Whisk, 1 Paper towel

Preparation steps

Spare Ribs with Potato Salad preparation step 1

Rinse the spare ribs, pat dry with paper towels and place in a wide, shallow dish. Rinse thyme, shake dry, pluck leaves and put in a mini processor.

Spare Ribs with Potato Salad preparation step 2

Drain tomatoes (reserving oil) and coarsely chop. Add with pickled peppers, some salt, 1 tablespoon balsamic vinegar and 5-6 tablespoons of water to the processor and puree to a creamy paste.

Spare Ribs with Potato Salad preparation step 3

Coat spare ribs with the paste. Cover with plastic wrap and allow to marinate for at least 30 minutes in the refrigerator.

Spare Ribs with Potato Salad preparation step 4

Meanwhile, scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain the potatoes, rinse under cold running water and peel. Place in a bowl and let cool slightly.

Spare Ribs with Potato Salad preparation step 5

While the potatoes are cooking, clean mushrooms and cut into very thin slices. Rinse scallions, shake dry and cut into thin rings.

Spare Ribs with Potato Salad preparation step 6

Rinse the parsley, shake dry, pluck off the leaves and chop finely.

Spare Ribs with Potato Salad preparation step 7

Place spare ribs on a baking sheet and bake in a preheated oven at  400°F for about 20 minutes, turning after 10 minutes.

Spare Ribs with Potato Salad preparation step 8

Stir together vegetable broth, remaining balsamic vinegar and 2 tablespoons of reserved tomato oil. Season dressing with salt and pepper.

Spare Ribs with Potato Salad preparation step 9

Cut cooled potatoes into slices and mix with the dressing. Carefully fold in mushrooms, scallions and parsley and season to taste.

Spare Ribs with Potato Salad preparation step 10

Cut the spare ribs into portions with a sharp knife and serve with potato salad.