Spareribs with Country Potatoes

Ingredients

• 2 kg pork ribs
• 2 tbsp Tomato paste
• 2 tbsp plum jam
• 1 tbsp grated horseradish
• 2 tbsp thin honey
• 1 tbsp grated ginger
• 20 ml sherry
• 2 tbsp balsamic vinegar
• 2 tbsp Vegetable oil
• Salt
• Cayenne pepper
• 6 large potatoes
• 0.5 tsp chili powder
• Salt
• Pepper (freshly ground)
• 3 tbsp oil
• 1 onion
• 2 Garlic cloves
• 2 tbsp oil
• 400 g Tomatoes
• Salt
• Pepper (freshly ground)
• Tabasco
• a pinch of sugar

Instructions

1. 1.

   For the spareribs, mix all ingredients for the marinate well. Wash and pat dry the ribs, cut into individual pairs of ribs and brush with the marinate. Cover and refrigerate in a cool place for about 6 hours, turning occasionally. Remove excess marinate, catch it, and grill the ribs while turning every few minutes until cooked through, brushing with more sauce as needed (about 15 minutes).

2. 2.

   Wash the potatoes under running water to remove greenish film, then cut them lengthwise into wedges. Blanch in boiling salted water for about 5 minutes, then drain and let stand.

3. 3.

   Whisk oil with chili powder, salt and pepper. Spread potato wedges on a baking sheet and toss with the chili oil. Bake in a preheated oven at 250 °C or under the grill on the second rack from above for about 5 minutes, flip and bake another 5 minutes.

4. 4.

   For the tomato salsa, peel and finely chop onion and garlic, sauté in hot oil until translucent, add tomatoes, mash with a potato masher, season with salt, pepper, Tabasco and sugar, bring to a simmer and let cook gently for about 20 minutes.

5. 5.

   Serve grilled spareribs and potato wedges with the tomato salsa.