THE MEAT
• 1x Marbles Baby Ribs
• 1 dl olive oil
• 1 lime
• lemon peel
• a pinch of smoked paprika
• 1 tbsp red peppercorns
• a bunch of fresh rosemary
• a bunch of fresh sage leaves
• 1 bay leaf
• 3 garlic cloves
• pine nuts
• a few figs

THE SIDE
• 4 large potatoes
• 1 fennel
• 4-5 garlic cloves
• fresh rosemary
• salt & pepper to taste

MARINATING
To make the marinade, mix the olive oil, lime juice and smoked paprika powder. Add finely sliced garlic, sliced dry figs and roughly chopped herbs. Grate some organic lemon peel, crush the red pepper corns and add to the mix. Coat the ribs with the marinade using you bare hands. Sensually rub all the components over the ribs. When done, let it marinate for 1-2 hours. You can marinate less time, but the flavor penetrates deeper if left longer.

ROASTED POTATOS & FENNEL
Preheat the oven to 220°C. Cut the fennel into big slices slices and the potato into chunks. Drizzle some olive oil on to a baking pan and evenly spread the fennel and potato. Add rosemary and a few whole garlic cloves, drizzle more olive oil on top to coat the potato and fennel.

Bake for 10-15 minutes or until potato is cooked but not browned yet. It really depends on your oven, so keep an eye on the color. The idea is to later place the ribs on top and finish them together <3

BAKING THE RIBS
Take the ribs out of the marinade, garnish them with slices of pear and lime. Pour the rest of the chunky marinade on top. Finish the topping with some pine nuts. Place the ribs on top of the pre-baked potatos and bake for another 15-20 minutes until you see all the components getting perfectly browned.

Once you’re happy with the color, take it out and serve your culinary victims.

Bon appetite!