Preparation
Pat dry the spare ribs. Wash the thyme, shake dry and pick off the leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000598/000598_step_1_M.jpg)
Drain the tomatoes, reserving the oil. Coarsely chop the tomatoes and blitz in a blender with the thyme, green pepper, salt, 1 tbsp balsamic vinegar and 5-6 tbsp water to a creamy paste.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000598/000598_step_2_M.jpg)
Coat the spareribs with the paste, cover with cling film, and leave to marinate in the fridge for at least 30 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000598/000598_step_3_M.jpg)
Meanwhile, wash the potatoes and cook in boiling salted water for 20 minutes. Drain the potatoes, rinse under cold water and leave to cool briefly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000598/000598_step_4_M.jpg)
Wash and thinly slice the spring onions. Clean and thinly slice the button mushrooms.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000598/000598_step_5_M.jpg)
Wash the parsley, shake dry and chop the leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000598/000598_step_6_M.jpg)
Place the spareribs on a baking tray and cook in a preheated oven at 200°C (180°C fan, gas 6) for 10 minutes. Turn them, then cook for another 10 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000598/000598_step_7_M.jpg)
Whisk together the stock, remaining balsamic vinegar and 2 tbsp tomato oil. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000598/000598_step_8_M.jpg)
Cut the potatoes into slices. Mix carefully with the mushrooms, spring onions, parsley and dressing. Season the potato salad with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000598/000598_step_9_M.jpg)
Cut the spare ribs into portions, and serve with the potato salad.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000598/000598_step_10_M.jpg)