How to cook
Cut the ribs into small pieces and season with salt. Make a paste from the lemon juice, basil, oregano, black pepper and paprika.
Brush the ribs with the paste thoroughly, and let them rest in the fridge for at least two hours.
Place the marinated ribs in a tray and add 1/2 cup of red wine.
Cover the tray with tin foil and bake in a preheated oven at 392°F (200 degrees). After 20 minutes reduce the temperature to 338°F (170 degrees).
Roast the ribs for 30 more minutes.
Meanwhile peel the potatoes, cut them into big chunks and season them with salt, basil, oregano and black pepper. Arrange them between the semi-cooked ribs. Add the butter into small pieces on top of the potatoes.
Cover again with tin foil and roast for 30 minutes. Just before they are completely cooked remove the foil and roast until the ribs get golden brown and crispy!