Spare ribs in the Dutch oven à la TURex

Ingredients for 6 servings:

• 3 kg spare ribs
• 2 large onions
• 3 large beefsteak tomatoes
• 3 large bell peppers
• 6 garlic cloves
• 400 ml BBQ sauce or a barbecue sauce of your choice
• 150 ml white wine
• 300 g bacon, sliced
• 4 tbsp olive oil
• 5 large potatoes
• n. B. Fleur de Sel
• e.g. chili flakes
• n. B. Herbs of Provence
• possibly Habanero pepper(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 15 minutes

Glow 28 briquettes in a chimney starter. In the meantime, wash the spare ribs, pat them dry, and remove the silver skin if necessary. Cut the onions and beefsteak tomatoes into approximately 8 mm thick slices, and the bell peppers into rings. Finely chop the garlic. Generously coat a Dutch oven (size 12) with olive oil and fill as follows: Spread a layer of beefsteak tomatoes on the bottom. Place a layer of bacon slices on top. Now cover the edges with bacon slices, ensuring that some of the bacon rests loosely over the top. Place a layer of bell pepper rings on top of the bacon in the Dutch oven as spacers. Place a layer of spare ribs (usually 2 racks) along the edge. Add the tomato slices, bell pepper rings, and onion slices upright along the edges. Place the next round of ribs in the middle. Finish with tomatoes, bell peppers, and onions. Sprinkle salt, garlic pieces, and spices over the top, and pour on the BBQ sauce. Rinse the sauce bottle with the white wine and pour it over the sauce. Close the Dutch oven with the lid and place 9 of the fully heated briquettes on top. Distribute the remaining 19 briquettes on top of the lid and braise everything for about 3 to 3.5 hours. Check the temperature and liquid level occasionally. About 30 minutes before the end, add the diced potatoes to the pot and let it simmer. The rib bones should pull out easily and the meat should still have a bit of a bite; then the ribs are done. Tip: Light new briquettes in good time if you need to add more. This varies greatly depending on the type used (for example, briquettes made from coconut shells last a very long time).