Recipe Information

• Servings: 4
• Total Time: 2 hours 30 minutes (including 2 hours for marinating)
• Difficulty: Medium

Ingredients

For the Spare Ribs:

• 1 kg (2.2 lbs) pork spare ribs
• 100 ml (3.4 fl oz) tomato puree
• 3 tablespoons ketchup
• 1 tablespoon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Freshly ground black pepper, to taste
• 1 clove garlic, crushed
• 1 pinch of salt

For the Potatoes:

• 1 kg (2.2 lbs) firm potatoes (or small new potatoes)
• 6 tablespoons olive oil
• 1 pinch of salt
• 1 sprig of rosemary
• Spices of your choice (optional)

For the Coleslaw:

• ¼ head of white cabbage, shredded
• 2 carrots, grated
• 1 stalk of celery, finely sliced
• 1 tablespoon mayonnaise
• 1 tablespoon plain yogurt
• 1 tablespoon white vinegar
• Freshly ground black pepper, to taste
• 1 pinch of salt

Instructions

For the Spare Ribs:

1. Combine all marinade ingredients in a bowl.
2. Brush the pork spare ribs with the marinade and allow to marinate for 2 hours in a resealable plastic bag.
3. Preheat the barbecue grill and cook the ribs for 4 minutes on each side, turning halfway through.

For the Potatoes:

1. Wash and quarter the potatoes.
2. Preheat your oven to 180°C (356°F).
3. Mix the herbs and spices with the olive oil.
4. In an oven-safe dish, place the potatoes and drizzle with the spiced oil.
5. Toss the potatoes to coat them evenly and roast for 20 to 25 minutes until crispy.

For the Coleslaw:

1. Grate the carrots.
2. Slice the celery thinly.
3. Finely shred the cabbage.
4. In a mixing bowl, combine the spices with the vinegar, yogurt, and mayonnaise.
5. Add the mixed vegetables and toss everything together well.

Notes

For best results, let the ribs marinate for the full 2 hours. You can also prepare the coleslaw ahead of time to allow the flavors to meld together.

Recipe Tips

• Feeling adventurous? Try adding your favorite spices to the potatoes for an extra kick!
• Substitute the mayonnaise in the coleslaw with Greek yogurt for a healthier option.

Nutritional Information

Each serving provides approximately 660 calories, 40g protein, 29g fat, and 54g carbohydrates.

Frequently Asked Questions

Can I use another type of meat instead of pork for the ribs?

Yes, you can use beef or chicken if you prefer.

How can I make the ribs more tender?

Slow-cooking the ribs after marinating can help make them more tender.

Can I prepare the coleslaw the night before?

Absolutely! Preparing it in advance helps enhance the flavors.

What is the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this recipe in an oven instead of on the grill?

Yes, you can bake the ribs in the oven at a low temperature for a longer period, turning once.