Spare ribs with potato wedges, guacamole and sour cream

INGREDIENTS FOR 4 PERSONS

Spare ribs

2.5 kg spare ribs, 4 tbsp BBQ sauce

WIBERG product: Smoky BBQ

Potato wedges

300 g waxy potatoes, 300 g purple potatoes, 300 g sweet potatoes, 10 tbsp olive oil

WIBERG product: Smoky BBQ

Guacamole and sour cream

1/2 red pepper, 2 avocados, 1 lime (juice), 2 tablespoons olive oil, 250 g sour cream/sour cream

WIBERG product: Smoky BBQ

PREPARATION

Spare ribs

Preheat oven to 150 °C fan oven. Remove the silver skin on the lower side of the spare ribs near the bone and then season with Smoky BBQ. Bake covered on a baking sheet for about 1.5-2 hours. Then brush the ribs with the resulting pan juices and the BBQ sauce and bake at 200 °C top heat for about 15 minutes until crispy.

Potato wedges

Wash all potatoes and cut into wedges. Then mix with olive oil and Smoky BBQ and bake with the spare ribs for about an hour at 150 °C and 15 minutes at 200 °C top heat.

guacamole

Wash and dice the peppers. Peel and chop the avocados and mix them with the peppers, lime juice and olive oil. Season with Smoky BBQ and serve the guacamole along with the sour cream to the spare ribs.

Tip: Remove the bones from any leftover ribs and enjoy them in a fresh roll the next day. Beef ribs are also suitable as an alternative to pork ribs. Smoky BBQ also gives burger patties, pulled meat or beef brisket a wonderful taste.