For the spare ribs

7.7 lbs/3.5 kg of pork ribs
0.04 lbs/20 grs of coarse salt
black pepper
2 tbsp cinnamon

For the baste

1 tbsp salt
1/2 cup of rum
3 tbsp brown sugar
1 tbsp honey
250cc of black beer

For the puree

8 medium size sweet potatoes
0.17 lbs/80 grs butter
5 springs of fresh oregano
salt and pepper to taste
0.66 lbs/300 grs of sugar
2500 cc of cream
0.22 lbs/100 grs of almond
1 scallion

1 - First, season the pork ribs with salt and pepper.
Place them on the clamp grill and secure them
tightly.
2 - Install the clamp grill on the BBQ02 grill model.
Regulate the heat level with the wheel, as we are
looking for a slow heat (test by placing the hand
close to the grill, and count until 12 without feeling
burning sensation).
3 - Cook for 3 to 4 hours on the bone side. Turn and
cook on the other side for another 45 minutes.
4 - In a bowl, place the sugar, honey, mustard,
pepper to taste and stout beer. Stir until everything
is dissolved with this preparation. Then, brush the
pork with it every 10-15 minutes.
5 - Place the sweet potatoes one by one on an
aluminium foil. Add 10 grs butter, a spring of
oregano, thyme, salt, pepper, and olive oil. Close the
paper and place the sweet potatoes on the grill for
about 40 minutes.
6 - In a saucepan, place the sugar and put on the
grill. When it turns golden, add the 250 ml of
whipping cream and beat to dissolve. Return to the
heat for a few minutes until it is well dissolved. Finish
with a little butter, salt and pepper.
9 - On the griddle, place 20 cc of olive oil, the
almonds and the salt. Leave them until they turn a tan
color.
10 - When the sweet potatoes are soft, peel them on
a chopping board. Add 2 tbsp butter and make a
mash.