Oven-baked spare ribs with potato wedges and coleslaw

Ingredients for 4 portions

• 1.5 kgPork ribs
• 2 tspSalt
• 1 tspBlack pepper
• 1 tbspPaprika
• 1 tbspSugar, brown sugar
• 1 ½ dlBottled barbecue sauce

On the side

• 1 kgPotato
• 2 tbspRapeseed oil
• to tasteSalt
• 400 gWhite cabbage
• 2Carrots
• 3 ½ tbspMayonnaise
• 1 dlSour cream
• 1 tbspVinegar, cider vinegar
• 1 tspSugar, for the coleslaw

Method

1. Heat the oven to 150 °C. Mix the salt, pepper, paprika and brown sugar and rub it all over the ribs. Lay them meat side up in a roasting tin and cover with foil.
2. Bake the ribs in the middle of the oven for 1 hour 45 minutes, until tender.
3. Finely shred the cabbage and grate the carrots. Mix the mayonnaise, sour cream, vinegar, sugar and a little salt and stir in the vegetables. Chill the coleslaw.
4. Scrub the potatoes and cut them into wedges. Toss with the oil and salt on a baking tray lined with baking paper.
5. Take out the ribs, remove the foil and turn the oven up to 225 °C.
6. Put the potatoes in the middle of the oven and the ribs on the shelf below, and bake for 20 minutes.
7. Brush the ribs all over with the barbecue sauce and turn the potatoes.
8. Bake for another 15 minutes, until the glaze is bubbling and caramelised and the potatoes are golden and tender.
9. Cut the ribs between the bones and serve with the potato wedges and coleslaw.

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