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Pork Ribs with Mashed Potatoes and Vanilla

20 min
1 h
Easy
163
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Surprise your loved ones with this delicious recipe for pork ribs with mashed potatoes and vanilla. It is a very easy recipe to make that you will love. The pork ribs carry a delicious marinade with spices, white wine and mustard, a perfect combination with a rich mashed potato with vanilla. Do not stop doing it.
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Ingredients

4 servings
  • 1/4 of Cup of Whole Milk Santa Clara® for mashed potatoes
  • 4 pieces of potato
  • 2 spoonfuls of unsalted butter
  • 1 sheath of vanilla
  • Salt to taste
  • black pepper to taste
  • 1 kilo of pork rib
  • 1 1/2 cups of chicken soup
  • 1/2 Cup of White wine
  • 1 tablespoon of lemon juice
  • 1 tablespoon of paprika
  • 1/2 tablespoon of mustard powder
  • 1/2 teaspoonful of dry thyme
  • 1/2 teaspoonful of dry rosemary
  • 1/2 teaspoonful of cumin
  • 3 pieces of laurel
  • Salt to taste
  • black pepper to taste

    Preparation

    Peel the potatoes and cook them in boiling water with salt. When cooked, place them in a processor and add Santa Clara® Whole Milk, butter, salt and pepper.
    Add the seeds of the vanilla pod and mix everything. Season the ribs with salt and pepper.
    In a bowl mix all the ingredients of the marinade and add the pork ribs. Cover and refrigerate for 1 hour.
    Preheat the oven to 200 ° C and bake the pork ribs for 1 hour or until cooked to the center.
    Serve the ribs along with the mashed potatoes.

    PRESENTATION

    Serve the pork ribs along with the mashed potato with vanilla.

    TIPS

    You can replace the vanilla pod with vanilla essence.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    737
    kcal
    37%
    Carbohydrates
    6.6
    g
    2.2%
    Proteins
    71.4
    g
    143%
    Lipids
    45.5
    g
    70%
    Fiber
    1.5
    g
    3.1%
    Sugar
    2.7
    g
    3.0%
    Cholesterol
    215
    mg
    72%
    Esha
    Rate this tip
    Ratings (2)
    Yliann BC
    15/02/2019 14:44:21
    Para nada se me antojó.
    Jaime Bonilla
    23/12/2017 07:24:18
    Buena receta

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