Season the spare ribs with salt and pepper. Bake for about an hour at 160 degrees (fan).
In the meantime, thoroughly mix the honey, mustard, ketchup, olive oil, salt and pepper to make the marinade. Peel the raw potatoes and cut them into wedges. In a bowl, toss the potato wedges in rosemary and olive oil. Place them on a baking tray.
After an hour, take the meat out of the oven and generously cover it in the marinade.
Bake the marinaded spare ribs and the potatoes in the oven together for about 60 minutes.
To make the coleslaw, cut the cabbage into thin strips. Cut the Speck Alto Adige PGI into strips and lightly fry them in a pan. Add the fried Speck Alto Adige PGI to the coleslaw and season with salt, apple cider vinegar and olive oil.
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