Spare ribs with oven-baked pearl potatoes, coleslaw and sweet potato puree

This combination tempts as soon as the barbecue season starts and since everything can be made in advance, or have a good time in the oven, it is good to serve guests as well.

I start with the spare ribs, which I put in a water bath in the oven at 150 degrees with foil for 4-5 hours. When it is to be served, we smear them with "Bull's eye brown sugar and hickory" and let it get a quick round on the grill, so it gets a nice color.

The coleslaw benefits from standing in the fridge for a few hours. You will find a beautiful recipe for it here.

You can find the recipe for the baked pearl potatoes here.

and the recipe for the cream au gratin sweet potatoes is here.




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