BBQ Ribs with Carandini Strawberry Glaze and Red Potato Mash

To prepare the ribs, brush them with extra virgin olive oil. In a small bowl, mix together the sweet paprika, brown sugar, salt, pepper, and minced garlic. Rub this mixture evenly over the ribs, drizzle with a little apple cider or rice vinegar, and wrap them tightly in aluminum foil. Let them rest in the refrigerator for at least two hours or, ideally, overnight, so the spices fully penetrate the meat.

For the barbecue sauce, heat the butter and olive oil in a saucepan and sauté the shallot and garlic until soft and fragrant. Add the tomato paste and hot broth, and cook over medium heat until the sauce begins to thicken. Stir in the soy sauce, Worcestershire sauce, paprika, thyme, and a little black pepper. Let it simmer for a few minutes, then add the Carandini Strawberry Glaze with Balsamic Vinegar of Modena and cook until the sauce is thick and aromatic. Blend with an immersion blender until smooth and velvety.

Preheat the oven to 160°C (320°F). Place the foil-wrapped ribs in a baking dish and bake for about 2–2½ hours, until the meat is tender and easily pulls away from the bone. Remove the ribs from the oven, unwrap the foil, and generously brush them with the strawberry barbecue sauce. Return them to the oven at 180°C (355°F) for about 30 minutes, until the surface becomes glossy and caramelized. Serve immediately, adding an extra drizzle of barbecue sauce on top if desired.

For the red potato mash, boil the potatoes with the skin on in salted water until tender. Drain, peel if desired, and mash them in a bowl. Add butter and hot milk, mixing until smooth and creamy. Season with salt and pepper, and serve alongside the glazed ribs.