Spareribs in Malt Vinegar + Mashed Potatoes

Ribs are an indulgent, messy experience that’s oddly relaxing; they’re 100% unfussy. Sit back, pour a glass of wine, get your fingers dirty, and dig in. I like my ribs the way they do them in the South, a bit sweet and a bit sour and a lot of spice and heat. Make the mashed potatoes like I do or, if you own a ricer or food mill, by all means go ahead and put it to use. Note: Start this recipe 1 or 2 days before you plan to serve it. My preference is to cut the rack of ribs into individual p