Braised Spareribs on a Bed of Potatoes

• One 5 1/2-to 6-pound slab of pork spareribs, excess fat trimmed
• Salt and freshly ground black pepper
• 6 garlic cloves
• 2 teaspoons herbes de Provence
• 1 teaspoon sweet paprika
• 1/2 teaspoon hot paprika
• 1/2 teaspoon ground coriander
• 1/2 cup dry white wine
• 2 cups chicken stock or low-sodium broth
• 2 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick on a mandoline

1. Preheat the oven to 325.
2. Season the ribs all over with salt and black pepper.
3. Using a chef's knife, mash the garlic on a work surface with 1/2 teaspoon of salt to make a paste.
4. In a small bowl, mix the herbes de Provence with the sweet and hot paprika and the coriander.
5. Spread all but 2 teaspoons of the garlic paste on the meaty side of the ribs; rub the remaining paste on the bony side.
6. Sprinkle the spice mix all over the ribs.
7. Set the ribs meaty side up in a large roasting pan.
8. Pour the wine and stock around the ribs, cover with foil and bake for 2 1/2 hours, or until tender.
9. Increase the oven temperature to 350.
10. Transfer the ribs to a large plate.
11. Arrange the potato slices in the pan in a single layer.
12. Set the ribs over the potatoes and bake, uncovered, for 1 1/2 hours longer, until the potatoes are tender and the ribs are richly glazed.
13. Let the ribs stand for 15 minutes.
14. Using a chef's knife, cut the rack into ribs and arrange on a platter.
15. Serve with the potatoes.

pork spareribs, salt, garlic, herbes, sweet paprika, hot paprika, ground coriander, white wine, chicken, potatoes

Taken from www.foodandwine.com/recipes/december-2007-braised-spareribs-on-a-bed-of-potatoes (may not work)