Costelinha de Porco ao Forno com Mandioca (Baked Pork Ribs)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 900 g pork spare ribs
- 500 g cassava, peeled and cut into chunks
- 4 garlic cloves
- 1 orange
- 1 tsp sweet paprika
- 2 tbsp olive oil
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 907 kcal
- Protein
- 39.6 g
- Carbohydrate
- 50.1 g
- of which sugars
- 6.3 g
- Fat
- 59.9 g
- of which saturates
- 20.4 g
- Fibre
- 3.6 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Squeeze the orange over the pork spare ribs, rub with the garlic, sweet paprika and half the olive oil, and season well.
- 2
Roast the ribs in a large roasting tin for 50 minutes, turning once.
- 3
Meanwhile, boil the cassava in salted water for 20 minutes until just tender, then drain and toss with the remaining olive oil.
- 4
Add the cassava to the roasting tin around the ribs and roast for a further 20-25 minutes, until the pork is cooked through with no pink remaining and the cassava is golden.
- 5
Scatter with fresh coriander and serve straight from the tin.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.