Harissa-crusted Ribs

Matevž, Ferments

Allow me to make a bold statement. Mashed potatoes can be even better. I know, I know. Please, hold back your rage. But mash them taters with beans, and you will never look back. “Matevž” is a traditional Slovenian dish, that looks sad, but tastes like happy. It’s depressingly delicious, and a great way of adding some fiber & protein to the mashed staple of our hearts. Paired with ribs and some ferments… oy vey! This is the epitome of elevated simplicity, my friends.

Shop Bone-In Ribs

Serves 3

INGREDIENTS


For Matevž:
• 1/2 cup onion, minced (about 100g)
• 500g peeled potato, chopped into small cubes (about 2x medium-large potatoes)
• 1 cup of water 600g (pinto or similar) beans (about 3.5 cups)
• 4 cloves of garlic, crushed and roughly chopped 2 tbsp of good quality olive oil 1 tsp of salt, adjust to taste


For Harissa Crusted Ribs:
• 1 pack of Ribs
• 3 tbsp of harissa
• 3 tbsp of honey or agave
• 2 tbsp of garlic powder
• 2 tbsp of smoked paprika
• 2 tbsp of bread crumbs


For the side: Sauerkraut or kimchi or any sour ferments

Method


For the Matevž:

  1. Heat a medium-sized non-stick pot to a low-medium heat. When the pot gets hot, add a dash of oil. When the oil gets hot, add the onions. Sauté the onions at a low temperature for about 5-8 minutes, until they become translucent but not browned.
  2. Next, add the potatoes, garlic, and water to the pot. You want to add enough water to just just barely cover the potatoes, not more. Turn the heat up and bring the water to a boil, then lower the temperature slightly, cover the potatoes, and bring it to a simmer. Allow the potatoes to simmer for about 10 minutes, or until potatoes are soft and you can easily mash them with a fork.
  3. When the potatoes are fully cooked, mix in the beans and olive oil. Continue to cook for 2-3 minutes.
  4. Use a hand blender to blend the potatoes and beans to a smooth, creamy texture. If you don’t have a hand blender, you can blend the potatoes and beans in a regular blender or a food processor. The end texture is really up to you. You can make it completely smooth, or keep it a bit more chunky. Classically Mateuž is smooth like mashed potatoes.

Harissa-crusted ribs:
  1. Preheat the oven to 200C/390F. Place a piece of tin foil on a pan. Take the ribs out of their packaging and place them on the tin foil.
  2. In a small bowl mix harissa and honey together until combined.
  3. Sprinkle garlic powder & smoked paprika over the side of the ribs facing you. Then gently spread 1/2 of the harissa-honey mix over the ribs with a cooking oil brush. Then add some bread crumbs and a litttttle olive oil, and spread that into the harissa with a cooking oil brush. Then carefully flip the ribs over and do the same thing to the other side. (FYI the ribs are already salted, so no need to add any extra salt!! If you do it will be too salty)
  4. Pop the ribs in the oven and bake for 15-20 minutes. Until the harissa crust starts browning a little bit and the “bones” get a little charred.
 
    Bon appetite!

    Harissa-crusted Ribs

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