New potatoes with pork ribs are a true symbol of a cozy homemade dinner, when the kitchen is filled with the aromas of fresh herbs and slow-cooked meat. Using new potatoes gives the dish a special sweetness and tenderness, while their thin skins, which don't even need peeling, retain maximum nutrients. The creamy sauce based on smetana (sour cream) and meat broth brings all the ingredients together, making the pork incredibly tender and the potatoes soaked in savory juices. If you prep the ribs in advance, this hearty three-in-one meal can be on your table in just half an hour, delighting your family with an appetizing golden crust of melted cheese.
Appetizing new potatoes with tender pork ribs in a creamy sauce make for a perfect family dinner.
Ingredients
- 800 g (1.75 lbs) new potatoes
- 800 g (1.75 lbs) meaty pork ribs
- 130 g (4.5 oz) onion
- 100 g (3.5 oz) smetana (sour cream)
- 25 g (3 tbsp) all-purpose flour
- 30 g (1 oz) fresh parsley
- 40 g (1.4 oz) semi-hard cheese
- salt, black and red pepper, vegetable oil
How to make new potatoes with pork ribs
Cover the pork ribs with cold water, add a bunch of herbs, an onion, and a clove of garlic. Season with salt to taste. Once it comes to a boil, skim off the foam and simmer until tender. If the racks are small and the ribs are thin, cooking takes no more than an hour. I boiled the ribs in advance and skimmed the fat off the chilled broth to slightly lighten the dish.
For a lighter version of the dish, skim off the solidified fat from the chilled broth before using.
It’s convenient to cook and bake this dish in a large, deep skillet. Pour two tablespoons of vegetable oil into the large skillet. Toss a finely chopped onion into the heated oil, season with salt and ground black pepper. Sauté the onion over low heat until it becomes translucent and slightly caramelized.
Sauté the onion over low heat until translucent and lightly caramelized.
Finely chop a bunch of parsley (both leaves and stems). Toss the chopped parsley into the skillet and sauté with the onions for a few more minutes. Cilantro or dill will also work beautifully; herbs with bright flavors perfectly complement this sauce.
Fresh parsley or cilantro will give the sauce a bright aroma and rich flavor.
Sprinkle in the all-purpose flour and stir. Once the flour is well incorporated with the oil and everything is bubbling evenly, pour in two cups of meat broth. Pour the broth in small batches, whisking the sauce to prevent lumps from forming. The strained broth in which the ribs were cooked is perfect here. For a lighter version of the dish, you can substitute the broth with water.
Cook the flour with the vegetables so the sauce thickens without lumps when the broth is added.
Stir in the smetana (sour cream), mix well, and bring to a simmer. Season the sauce with salt to taste.
Smetana (sour cream) makes the sauce tender and gives it a pleasant velvety texture.
Cut the rack into individual ribs. Add the ribs to the skillet along with a pinch of ground red pepper.
Place the boiled ribs into the simmering sauce and add a pinch of red pepper.
Scrub the new potatoes and wash them thoroughly. Place the unpeeled potatoes in a pot, cover with boiling water, salt, and parboil. Drain the potatoes in a colander. Add the new potatoes to the meat and sauce; it’s better to halve the larger tubers.
Add the parboiled new potatoes to the meat and sauce.
Finely grate the cheese. Sprinkle the grated cheese over the dish. Choose whatever cheese you have on hand—ideally not too salty and moderately fatty. Preheat the oven to 180°C (350°F).
Generously sprinkle the dish with grated cheese to create an appetizing gooey crust when baked.
Place the skillet with the new potatoes and ribs in the preheated oven and bake for 20 minutes until you get a golden crust.
Bake the dish in the oven until golden brown and the cheese is fully melted.
Sprinkle the dish with finely chopped herbs—cilantro or parsley—season with pepper, and serve immediately. It’s absolutely delicious with lightly salted cucumbers. Bon appétit!
Serve the hot potatoes and ribs immediately, garnished with fresh cilantro or parsley.
For the perfect presentation, pair the baked new potatoes and ribs with crunchy lightly salted cucumbers or a fresh seasonal vegetable salad. The bright acidity of the pickles perfectly balances the rich creamy sauce and the dense pork. To make the crust especially aromatic, try mixing the grated cheese with a couple of pinches of dried garlic or smoked paprika before sending the skillet to the oven.
The solidified fat that you wisely skimmed from the broth can be an excellent base for homemade baking. Pastry dough made from a mix of pork lard and vegetable oil turns out incredibly flaky and tender, ideal for savory pies or galettes. If you decide to experiment with the dish itself, try substituting cilantro for the parsley—it will give the new potatoes and ribs a light spicy accent and extra depth of flavor.
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