Veggie ribs... no, really!


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
140°C oven


  • 2 racks of pork spare ribs, 8 ribs each
  • 4 garlic cloves
  • 1 lemon
  • 1 tablespoon harissa paste
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 100 g butter
  • ½ cucumber
  • ½ bunch radishes
  • 1 red onion
  • 400 g tinned sweetcorn
  • Fine sea salt

1 baking dish


Preheat the oven to 140°C. Cut the pork racks into ribs.

Peel and finely chop the garlic. Zest and juice the lemon. Mix the lemon zest and juice with the garlic and spices.

Brush the ribs with the spicy lemon juice, dot with small knobs of the butter and cook in the oven for 1 hour 15 minutes.

Cut the cucumber into sticks and the radishes into wedges or rounds. Peel and slice the onion.

Add the drained corn to the dish and cook for a further 15 minutes.

Scatter the ribs with the cucumber, radishes and onion before serving. Season with fine sea salt.