Slow-roasted bbq spare ribs with crispy potato wedges and bacon slaw

• 1 rack of pork spare ribs
• 4 large Russet potatoes, sliced into rounds or wedges
• 1/2 head of green cabbage, shredded
• 4 slices of bacon, fried until crispy
• 240 ml BBQ sauce (hickory or honey base)
• 60 ml brown sugar
• 30 ml smoked paprika
• 15 ml garlic powder
• 15 ml onion powder
• 5 ml cayenne pepper
• Salt and black pepper to taste
• 30 ml apple cider vinegar
• 60 ml mayonnaise
• Vegetable oil for frying

1. Preheat your oven to 300°F (150°C). Remove the membrane from the back of the ribs.
2. Mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Rub the mixture generously over both sides of the ribs.
3. Wrap the ribs tightly in aluminum foil and bake for 2.5 to 3 hours until tender.
4. While the ribs bake, prepare the slaw by mixing shredded cabbage with mayonnaise, vinegar, salt, and pepper. Top with crumbled crispy bacon.
5. Parboil the potato wedges in salted water for 5 minutes, then drain and let dry.
6. Heat oil in a deep pan to 350°F (175°C) and fry the potatoes until golden and crispy. Season with salt immediately.
7. Remove ribs from the oven, increase heat to 425°F (220°C), unwrap the foil, and brush with BBQ sauce. Bake for another 10-15 minutes until the sauce carmelizes.
8. Let the ribs rest for 10 minutes before slicing.

Serve the ribs on a rustic wooden board with the hot potato wedges in a wire basket and the bacon slaw in a chilled side bowl. A cold lager or hard cider pairs perfectly with this hearty meal.