Baked Pork Ribs

Method

1. Bring a pot of water to a boil with a pinch of salt, a bay leaf, and a piece of onion. Add the pork ribs and blanch for about 45 minutes.
2. Meanwhile, prepare the marinade: mix paprika, saffron honey, garlic, Tabasco, and black pepper to taste.
3. After 45 minutes, remove the ribs from the water and let them cool slightly. Place the ribs in a bowl, add a pinch of salt, rosemary, and the marinade. Mix well and let marinate for 2 hours (or at least 1 hour).
4. While the ribs marinate, prepare the vegetables: peel and cut potatoes into large pieces, cut bell peppers into large chunks, cut corn on the cob into rounds, and quarter an onion. Blanch each vegetable separately in boiling salted water until just tender, then remove and set aside.
5. Preheat the oven to 200°C (400°F).
6. Arrange the marinated ribs in an ovenproof dish. Drizzle with extra virgin olive oil and place in the hot oven.
7. Halfway through cooking, add the blanched vegetables to the dish around the ribs. Drizzle with olive oil, add fresh rosemary, and return to the oven.
8. For the final 3-4 minutes of cooking, add halved cherry tomatoes (with a small cut in each), a few knobs of butter, and optionally some fennel and marjoram. Switch the oven to grill mode for a brief finish.
9. Remove from the oven, let rest a minute, then serve the ribs and vegetables on a shared platter.