Oven-roasted pork ribs with roast potatoes

Method

1. Preheat the oven to 180°C. Make sure the oven is properly hot before the meat goes in.
2. Wash the ribs well and pat them dry with kitchen paper. If needed, cut them into smaller portions for easier handling.
3. In a large bowl, mix the tomato pulp, the red pepper paste, 1 teaspoon of garlic powder, the piri-piri, the salt and the pepper. Add half the olive oil (about 25 ml) and beat with a fork for 1 minute, until you have a smooth, spreadable paste.
4. Rub the ribs generously with this marinade, making sure every side is well covered. Let them marinate for at least 30 minutes at room temperature, or ideally 2 hours in the fridge.
5. Peel the potatoes and cut them into wedges or large cubes. Season them with salt, pepper, the remaining olive oil and the sprig of rosemary broken into pieces.
6. Lay the ribs in a large roasting tin together with the bay leaves. Put them in the preheated oven and roast for 60 minutes.
7. After 60 minutes, take the tin out of the oven and add the seasoned potatoes around the ribs. If the meat is browning too much, you can cover it with foil.
8. Return the tin to the oven and keep roasting for another 60 to 90 minutes, or until the ribs are tender and the potatoes well roasted and golden. Turn the potatoes halfway through so they roast evenly.
9. To check doneness, push a fork into the meat; it should be soft and pull apart easily. The potatoes should be golden and crisp outside and soft inside.
10. Take it out of the oven and let it rest for 10 minutes before serving. This lets the meat juices redistribute, giving juicier ribs.