Ingredients
Main
- 600 g European 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 sauce
- 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 sauce, 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 sauce. Simmer gently over low heat until slightly thickened to create a rich BBQ glaze. Brush over the ribs before serving.
4. Balsamic Bell Peppers
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.
