1 tablespoon plus 4 teaspoons kosher salt, divided
1 tablespoon chili powder
1 tablespoon ground cumin
4 1⁄2 pounds boneless country-style ribs, cut into 2-inch pieces
6 cups sliced yellow onion (2 to 3 large onions)
1 tablespoon olive oil
2 teaspoons chopped fresh oregano
1⁄2 teaspoon ground black pepper
3 pounds Yukon gold potatoes, cubed
1 (8-ounce) package cream cheese, room temperature
1⁄4 cup unsalted butter, room temperature
Garnish: fresh oregano leaves
Instructions
Preheat oven to 450°. Line a rimmed baking sheet with foil.
In a large bowl, stir together brown sugar, 2 teaspoons salt, chili powder, and cumin. Add ribs, tossing to coat. Place in a single layer on prepared pan.
Bake until browned, 30 to 40 minutes, turning halfway through baking. Reduce oven temperature to 350°.
Meanwhile, in a large skillet, cook onion, oil, and 2 teaspoons salt over medium-low heat, stirring frequently, until caramelized, 40 to 45 minutes. Remove from heat, and stir in chopped oregano and pepper.
In a large Dutch oven, bring potatoes, remaining 1 tablespoon salt, and water to cover to a boil over medium-high heat. Reduce heat to medium-low, and simmer until potatoes are tender, 15 to 20 minutes. Drain.
In the bowl of a stand mixer fitted with the paddle attachment, beat potatoes, cream cheese, and butter at low to medium-low speed until fluffy, 1 to 2 minutes. Spoon potato mixture into a lightly greased 12-inch enamel-coated cast-iron braiser. Top with roasted ribs, pan drippings, and onion. Cover with lid or foil.
Bake for 30 minutes. Uncover and bake until potatoes are golden brown, about 15 minutes more. Garnish with oregano leaves, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/roasted-country-style-ribs-and-mashed-potatoes/