Baby Back Ribs with a Mediterranean potato salad

The ribs were an experiment for the oven. But they also can be made on a BBQ grill. The marinade only has a few ingredients; this is what I like best. I made a potato salad to go with the ribs. I gave it a Mediterranean twist with olive oil, basil and other ingredients. When preparing the potato salad, I recommend to use plenty of olive oil.


For the roulades:

For the potato salad:

  • 1 kg of Baby Back Ribs
  • For the marinade:
  • 30 ml of rapeseed oil (canola)
  • 1-2 tablespoons of mustard
  • 1-2 tablespoons of tomato paste
  • 2 garlic cloves, finely chopped
  • 3 tablespoons of soy sauce
  • 1 1/2 tablespoons of honey
  • Ground black pepper to taste
  • Salt
  • Some vinegar or lemon juice
  • 200 grams of feta cheese, diced
  • Fresh basil to taste, roughly chopped
  • 2 boiled eggs, roughly chopped
  • 500 grams of potatoes
  • 1 apple, cored, cut into pieces and marinated in lemon juice
  • Olive oil
  • 1 large red chili pepper, diced
  • Honey
  • Pepper



Mix the mustard with the tomato paste and then slowly add rapeseed oil with a whisk. Then add the garlic, honey
and pepper.

Spread the mix evenly on the ribs, this works best with a brush, season with salt and allow it to marinate for a
couple of hours. Then put the ribs in the oven at 200°C / 390°F for 30 - 45 minutes (depends on the size of the
ribs) from both sides. You can also cook them on the charcoal or gas grill.

Boil the potatoes as usual, and let them evaporate. Roughly cut them into slices or dice them. Add the chopped eggs, feta cheese, chili pepper, basil, olive oil and plenty of apple cubes and season with a splash of vinegar, salt, honey and pepper.