Spareribs with fries

A low FODMAP recipe that will delight everyone. Tender ribs coated with flavorful barbecue marinade, served with crispy fries. Whether out of the oven or off the grill, this dish is always a good idea.

Preparation time: approx. 45 min.
Resting time: approx. 3 hrs.
Baking time: approx. 50 min.
Level of difficulty: easy
Quantity: 2 Servings

Ingredients for the spare ribs:

Ingredients for the fries:

  • Approx. 650g potatoes
  • 2 tablespoons cornstarch
  • 2-3 tbsp. olive oil
  • 1 tsp. salt


  1. First, split the pork ribs in half each and place them in a large enough freezer bag. Mix the organic barbecue sauce together with the organic rice syrup and vinegar and add to the ribs in the bag. Massage the marinade in a bit and refrigerate the ribs for at least 3 hours. 
  2. Peel the potatoes or use them unpeeled, cut them into sticks and put them in cold water for 1 hour.
  3. Preheat the oven to 200 °C top/bottom heat.
  4. Remove the ribs from the bag and collect the marinade in a small pot. Next, place the spare ribs meaty side down on the baking sheet lined with parchment paper and place in the oven for 25 minutes. 
  5. Meanwhile, drain the potatoes, dry them thoroughly and mix them with the olive oil. Then mix the cornstarch with the salt and fold evenly into the potato sticks. Place the fries on a baking sheet. 
  6. Now turn the spare ribs and coat them again with the barbecue marinade and put them in the oven for another 25 minutes. Add the potatoes to the oven and bake for about 30 minutes, until they have taken on color and are crispy. 
  7. Last but not least, heat the remaining marinade and simmer for 2-3 minutes.
  8. Remove the spare ribs from the oven and serve together with the boiled down barbecue sauce and the fries. Our organic mayonnaise also goes well with this. 
We wish you a lot of fun with preparation and enjoyment, as well as a good appetite!
Tip: Marinate the pork ribs the day before and let them marinate overnight in the refrigerator.