Sticky Glazed Ribs with Crispy Roast Potatoes

Hearty and full of flavor, Italian-Style Sticky Ribs with Crispy Potatoes is a recipe you’ll return to again and again. A tangy, sticky vinegar sauce coats tender baby back ribs, while sliced cherry peppers add a touch of heat. The result is simple, comforting, and delicious.

Scarpariello-inspired ribs

If you’re familiar with chicken scarpariello, you’ll recognize the same bright, garlicky, vinegar-forward flavors in this rib recipe. I adapted those elements to create sticky, savory ribs paired with crisp roasted potatoes.

Pork ribs, garlic, potatoes and cherry peppers are tossed in a sticky red wine vinegar and honey sauce that echoes the classic scarpariello profile. If you enjoy that sauce, this dish will likely become a new favorite.

While the ribs and potatoes make a complete, satisfying meal on their own, a simple green side—roasted broccoli or garlic-sautéed spinach—pairs nicely if you want something fresh alongside the richness.

Recipe Ingredients

The main ingredients are shown in the photo below; notes to help with choices and substitutions follow.

• Ribs. Use 4 pounds (about 2 racks) of pork baby back ribs. Spare or St. Louis ribs can be used but may require additional cook time.
• Potatoes. Yukon Golds hold their shape and crisp nicely when roasted; slice them thin for best texture.
• Sauce. The sticky sauce is a blend of red wine vinegar, dry white wine, honey and low-sodium chicken stock, thickened slightly with a bit of flour and brightened with garlic and sliced cherry peppers.

Refer to the recipe card below for exact ingredient amounts and measurements.

How to make Italian-Style Sticky Ribs with Crispy Potatoes

Follow these steps in order for best results.

1. Preheat the oven to 300°F. Pat the ribs dry and, if present, remove the membrane by gripping it with a paper towel and pulling it away. Season all over with salt, black pepper and granulated garlic.
2. Wrap each rack in foil, place on a baking sheet and bake for 90 minutes. After baking, check for tenderness — the ribs should be nearly fork-tender. If they need more time, rewrap and return to the oven for 20–30 minutes.

3. While the ribs finish, increase the oven to 450°F. Slice potatoes into 1/4″ or thinner rounds, pat them dry, then toss with olive oil, oregano, salt and pepper. Arrange on a parchment-lined sheet with slight overlap.
4. Once ribs are tender, remove them from the foil, cut into individual ribs and tent loosely with foil to keep warm.
5. Roast the potatoes for 15 minutes, flip with a spatula, then roast another 15–20 minutes until crisp and golden.
6. On the stovetop, heat a large broiler-safe pan over medium and add 1/4 cup olive oil. Sauté sliced garlic until lightly golden, then stir in 2 tablespoons of flour and cook 1–2 minutes to form a roux.

7. Add 1/4 cup sliced cherry peppers (stems and seeds removed), 1/2 cup red wine vinegar, 1/2 cup dry white wine and 3 tablespoons honey. Raise heat to high and boil until the liquid reduces by about half.
8. Add 2 cups low-sodium chicken stock, bring to a boil again and reduce by half until the sauce is sticky and coats the back of a spoon. Taste and adjust seasoning with salt if needed.
9. Toss the cut ribs in the sauce to coat. Set the oven broiler to the second-highest rack position.
10. Broil the sauced ribs, turning frequently every minute or so, until browned and slightly charred in spots—watch closely to avoid burning. Remove from oven.

10. Arrange the crispy potatoes on a large platter and place the ribs on top. Spoon any remaining sauce over the ribs and potatoes, sprinkle with minced parsley, and serve immediately.

More recipes you’ll love

If you enjoyed this dish, try other comforting pork and rib recipes for more inspiration.

• Pork chops with potatoes and peppadew peppers
• Oven-baked ribs with homemade BBQ sauce
• Tuscan-style balsamic-glazed ribs