Spare ribs with sweet potato chips

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the spare ribs

  • 750g/1lb 10oz pork baby back ribs
  • 125ml/4fl oz honey
  • 2 tbsp tomato ketchup
  • 30g/1oz tomato purée
  • 3 tbsp chipotle chilli sauce
  • 3 garlic cloves, finely chopped
  • 2 tbsp cider vinegar
  • 2 tsp hot smoked paprika
  • 300ml/10fl oz white wine

For the roasted onions

  • 25g/1oz butter
  • 2 large white onions, 1 halved horizontally, 1 finely chopped
  • few sprigs thyme, leaves picked
  • 1 bay leaf
  • 2 garlic cloves, finely chopped
  • cornflour, for thickening (optional)
  • 1 tsp olive oil

For the sweet and sour peppers

  • 1 tbsp olive oil
  • 3 red peppers, thinly sliced
  • 1 tbsp caster sugar
  • 3 tbsp balsamic vinegar
  • 3 tbsp Moscatel or white wine vinegar
  • 1 tbsp chopped fresh flatleaf parsley
  • salt

For the sweet potato chips

  • 2 large sweet potatoes, peeled and cut into matchsticks
  • 50g/1¾oz fine semolina
  • sea salt
  • chopped fresh rosemary, to garnish
  • pinch smoked paprika, to garnish