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Pork Ribs with Creamy Onion Potatoes starts with garlic, herbs and pork belly ribs baked slowly over sliced potatoes. A creamy asparagus sauce goes in near the end for a rich finish.
Pork Ribs with Creamy Onion Potatoes brings tender pork, garlic, herbs, and creamy asparagus sauce together. Easy oven dinner with potatoes, pork ribs and comforting family flavours.
Why You Will Love and Enjoy Pork Ribs with Creamy Onion Potatoes
- The pork cooks slowly enough to become seriously tender without needing a complicated marinade.
- The potatoes and onions cook underneath the ribs, picking up all those garlic, herb and pork flavours.
- A little asparagus soup and milk turn into a creamy sauce that brings the whole dish together.
Additional Information
- Can this be frozen? Yes, you can, although I prefer not to freeze anything with potatoes.
- How long can it be stored and how? Store leftovers in a covered container in the refrigerator. Reheat until the pork and sauce are steaming hot throughout. If the sauce thickens in the refrigerator, add a small splash of milk while reheating.
- Can I use a different cut of pork? Yes. Pork side ribs or another meaty rib cut can work, although the cooking time will vary. Leaner cuts won’t necessarily take as long, while thicker, meatier ribs may take longer.
- Can I use regular salt instead of Aromat? Absolutely. Use 2 tsp salt, divided, or adjust to taste depending on how salty your soup mix and Pork Spice are.
- Can I change the herbs? Yes. The combination of dried thyme and dried rosemary works particularly well with pork, but you can replace one with dried sage or use a general pork herb blend.
- Can I use fresh garlic? Yes. Use about 2 tsp freshly minced garlic in place of the crushed garlic.
- Can I use a different soup mix? You can. Asparagus soup gives the dish a creamy, savoury sauce, but mushroom, cream of chicken or another suitable savoury soup mix can work too. Keep in mind that different soup mixes vary in saltiness, so taste the sauce before adding extra salt.
- What if my potatoes aren’t tender when the ribs are ready? Cover the dish again with aluminium foil and return it to the oven for another 15 to 20 minutes. Thicker potato slices will naturally take longer than very thin ones.
- What if the sauce is too thick? Whisk in a little extra milk, 1 tbsp at a time, until it reaches the consistency you want.
- What if there is a lot of liquid or fat in the dish? That’s normal with pork belly ribs. If there is an excessive amount, carefully spoon off some of the surface fat before adding the soup and milk mixture. Leave some of the cooking juices behind because they add flavour to the sauce.
Pork Ribs with Creamy Onion Potatoes
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 generous servings 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
Tender pork belly ribs bake slowly over sliced potatoes and onions, then get finished with a creamy asparagus sauce that settles into every little space. It’s the kind of straightforward oven dinner that doesn’t need much fuss, but the potatoes and sauce make it feel like you did a bit more than you actually did.
Ingredients
Units
Scale
- 1 small onion, thinly sliced
- 1 medium potato, thinly sliced
- 1.65 lb – 750 g pork belly ribs, cut between the bones into strips
- 2–3 tsp crushed garlic, divided in three
- 2–3 tsp Pork Spice, divided in three
- 2–3 tsp dried thyme, divided in three
- 2–3 tsp dried rosemary, divided in three
- 2–3 tsp Aromat or salt of choice, divided in three
- 1–2 tsp ground black pepper, divided in three
- 1/2 packet asparagus soup mix, such as Knorr Asparagus Soup
- 1/2–3/4 cup milk
Instructions
- Heat the oven to 325⁰F (175⁰C).
- Check the 750 g pork belly ribs and trim away any large pieces of excess fat. You don’t need to remove every bit of fat because some of it helps keep the ribs tender and flavourful as they cook.
- Place the 1 small thinly sliced onion evenly over the bottom of a large, deep baking dish.
- Arrange the 1 medium thinly sliced potato over the onion. Try to keep the slices in a fairly even layer so they cook at the same rate. Sprinkle one-third of the spices over the onion and potatoes.
- Place the 750 g pork belly ribs, cut into strips, bone side down over the potatoes.
- Again, sprinkle one-third of the crushed garlic, Pork Spice, dried thyme, dried rosemary, Aromat or salt, and black pepper over the ribs.
- Turn each pork belly rib strip over and season the other side with the remaining portion of crushed garlic, Pork Spice, dried thyme, dried rosemary, Aromat or salt, and ground black pepper.
- Cover the baking dish tightly with aluminium foil. A good tight seal matters here because the trapped steam helps soften the ribs and cook the potatoes without drying everything out.
- Bake the 750 g pork belly ribs at 325⁰F (165⁰C) for about 1½ to 2 hours. Start checking around the 1½ hour mark. The ribs should be very tender, with the meat starting to pull away from the bones, and the potato should be tender when pierced with a fork.
- Carefully remove the aluminum foil. There will be a lot of hot steam, so open the foil away from you. Turn the pork belly rib strips over so the meaty side is facing up.
- In a small bowl, whisk together the ½ packet asparagus soup mix and ½ cup milk. Add up to another ¼ cup milk if the mixture is too thick. You want a pourable sauce, not a stiff paste.
- Pour the asparagus soup and milk mixture into the spaces between the pork belly rib strips, rather than pouring it all directly over the top. Gently spoon some of the sauce around the onion and potato as well.
- Return the baking dish to the oven and cook for another 30 to 60 minutes, or until the sauce is cooked through, the ribs are completely tender, and the potatoes are soft.
- For a browned finish, switch the oven to convection. Bake the pork belly ribs, potatoes, and creamy sauce for about 5-10 minutes, watching closely. Time will depend on how brown and toasty you like it.
- Let the pork belly ribs rest for about 5 minutes before serving. Serve with steamed broccoli, green beans, or another simple vegetable you like.
Notes
Own Creation, prepared, tried, and tested by Esme and Husband Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 1059
- Sugar: 4 g
- Sodium: 2225.6 mg
- Fat: 99.8 g
- Saturated Fat: 36.4 g
- Trans Fat: 0 g
- Carbohydrates: 18.7 g
- Fiber: 3.1 g
- Protein: 21 g
- Cholesterol: 135.9 mg
Recipe Card powered by
The potatoes are hiding under the ribs, and that’s exactly where they should be. Creamy asparagus sauce finishes the dish.
Pork Ribs with Creamy Onion Potatoes delivers tender pork, soft potatoes, sweet onion and a savoury creamy sauce in one satisfying oven dinner. The long, gentle cooking time does the hard work, while the final broil gives the dish an appetizing finish. It’s a practical recipe for anyone who wants tender ribs and a complete dinner without juggling several pans.
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This sounds like a delightful dinner option! I’m always looking for new ways to enjoy pork ribs.
Hi Linda. Thank you so much for popping in here. I am always trying to come up with something different when preparing our dinners. We do love Pork Ribs and we are getting bored with the same old, same old, so this is what happens when you concoct and try to do it differently. We love it and will for sure make it again. Enjoy, should you try it.
You’re welcome Esme. I grow bored of the BBQ sauced laden ribs so prevelant here in the south.
Yes, many times we do it with “Diana Sauce”, then cover and bake it long and slow in the oven, and grill it at the end. Super delicious, but as mentioned, this experiment turned out pretty yummy. Enjoy it