BBQ Pork Spareribs
Served with Balsamic Bell Peppers & Oven-Baked Potatoes

Ingredients
Main
600 g pork spareribs
Aromatics
20 g minced garlic
20 g minced shallots
30 g red bell pepper
30 g green bell pepper
30 g yellow bell pepper
200 g potatoes

Seasoning
Salt
Ground white pepper
20 ml Worcestershire vinegar
140 ml extra virgin olive oil
50 ml red wine
20 g ketchup
30 ml balsamic vinegar
30 ml honey
1 g Rosemary
1 g thyme
30 g unsalted butter
Paprika powder

Preparation

1. Marinate the Ribs
   In a bowl, combine minced garlic, shallots, salt, white pepper, Worcestershire vinegar, ketchup, olive oil, rosemary, thyme, and paprika powder. Rub the mixture evenly over the spareribs and marinate for at least 2–4 hours (or overnight for deeper flavor).
2. Sear and Bake
   Remove excess marinade from the ribs. Heat a pan with a small amount of olive oil and sear the ribs until golden brown on all sides, brushing lightly with oil to create a glossy finish.
   Transfer the ribs to a preheated oven and bake at 180°C until fully cooked and tender.
3. BBQ Sauce
   Use the remaining marinade and combine with red wine, ketchup, and a splash of Worcestershire vinegar.
   Simmer gently over low heat until slightly thickened to create a rich BBQ glaze.
   Brush over the ribs before serving.
4. Balsamic Bell Peppers
   Balsamic Dressing:
   Mix balsamic vinegar, honey, salt, white pepper, and minced shallots. Gradually whisk in olive oil until emulsified.
   Cut bell peppers into desired shapes, then grill or pan-sear lightly. Toss with the balsamic dressing before serving.
5. Oven-Baked Potatoes
   Cut potatoes into wedges. Season with salt, pepper, paprika, rosemary, and thyme.
   Lightly sauté with butter, then transfer to a baking tray.
   Bake until golden brown and crispy on the outside, tender inside.