Spareribs with Rosemary Apples

For the spare ribs with rosemary apples, first rinse and dry the ribs. If necessary, make a small incision so that the marinade can soak in better.

For the marinade, mix together tomato ketchup, honey, Worcester sauce, garlic clove, thyme leaves, pepper, cayenne pepper and a few dashes of Tabasco. Brush the marinade over the ribs form, both sides. Leave the ribs in the marinade in the refrigerator for one night.

The next day, remove the ribs from the marinade and drain well. Put them on an oven rack, place a tray underneath and roast them in a heated oven at 180 °C (convection oven 170 °C, gas mark 3) for 1 1/2 hours. Turn the ribs over every now and then so that they color evenly. After one hour, brush again with the marinade.

Peel the potatoes and cut them into quarters or into wedges, depending on their size. Place on a baking sheet lined with parchment paper, drizzle with olive oil and sprinkle with the rubbed, chopped rosemary. Place in the oven with the ribs for the last 45 minutes (you can also just use the tray that is already in the oven – in that case marinade may drip onto the potatoes, but it tastes wonderful).

Bring the rest of the marinade to the boil, stirring once, and serve with the spare ribs and rosemary potatoes.

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