The Italian Sunday Ribs I Can't Stop Making

SIP AND FEAST COOKBOOK: https://www.sipandfeast.com/cookbook/ Today we're making Sticky Ribs with Crispy Potatoes. I hope you enjoy it! PRODUCTS USED (affiliate links) Benriner Jumbo Slicer: https://amzn.to/4mKf6IV Hedley & Bennet Apron: https://amzn.to/4hgBeqR Cento sliced cherry peppers: https://amzn.to/3CPrrVe Winco 14” stainless steel fry pan: https://amzn.to/3nqaSto Nordic Ware Baking Sheet and Wire Rack: https://amzn.to/3zDedxu NonStick High-Side Half Sheet Pan: https://amzn.to/3AK5fPv Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC SUPPORT ON PATREON (FULL MEAL VIDEOS!):   / sipandfeast   SUBSCRIBE FOR WEEKLY RECIPES: https://www.sipandfeast.com/subscribe/ FOLLOW US ON INSTAGRAM:   / sipandfeast   MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS*** https://www.sipandfeast.com/sticky-ri... INGREDIENTS For the ribs 4 pounds (1.8kg) baby back ribs or 2 racks 4 teaspoons (12g) Diamond Crystal Kosher salt 1/2 teaspoon black pepper 1/2 teaspoon granulated garlic For the potatoes 2 1/2 pounds (1.1kg) Yukon Gold potatoes 1/2 cup (120ml) olive oil 2 teaspoons dried oregano salt and pepper to taste For the sauce 1/4 cup (60ml) olive oil 10 cloves garlic sliced 2 tablespoons (17g) flour 1/4 cup sliced cherry peppers stems and seeds removed 1/2 cup (120ml) dry white wine 1/2 cup (120ml) red wine vinegar 3 tablespoons (63g) honey 2 cups (480ml) low-sodium chicken stock 1/4 cup minced flat-leaf Italian parsley VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.