1.5 kg of whole ribs
70 g of margarine
6 tablespoons of “sweet chili sauce” *
1 dessert spoon of powdered cumin
1 tablespoon of salt
1 dl of beer
1 medium butternut squash
600 g of medium new potatoes
Ask the butcher to give a few strokes to the spare piece without separating the ribs.
Rinse the spare ribs with water to remove any loose bones, dry them thoroughly with kitchen paper and place them on the oven tray.
Microwave the margarine for 30 seconds and add the chopped garlic clove, sweet chili sauce, cumin and salt.
Mix well and spread the ribs on both sides with the mixture.
Drizzle with beer and marinate for at least 2 hours, turning the meat halfway through.
Turn the oven to 130ºC.
Peel the pumpkin, clean it from seeds and cut into thick sticks.
8. Cut the leeks into slices, wash and drain.
9.Wash the potatoes very well and cut them into segments.
10.Mix the prepared vegetables, sprinkle with a pinch of salt and arrange them around the meat.
11.Take in the oven for about two and a half hours, turning the meat and stirring the vegetables several times during the process.
12.In the last 15 minutes, increase the temperature to 180ºC.