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• Make-Ahead

Ingredients

1. One 5 1/2-to 6-pound slab of pork spareribs, excess fat trimmed
2. Salt and freshly ground black pepper
3. 6 garlic cloves
4. 2 teaspoons herbes de Provence
5. 1 teaspoon sweet paprika
6. 1/2 teaspoon hot paprika
7. 1/2 teaspoon ground coriander
8. 1/2 cup dry white wine
9. 2 cups chicken stock or low-sodium broth
10. 2 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick on a mandoline

Directions

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

Make Ahead

The cooked ribs and potatoes can be refrigerated overnight. Cover and reheat in a 325° oven for about 30 minutes.