Pork Ribs

Peel and grate or thinly slice the garlic cloves.

In a bowl or mortar and pestle, mix the olive oil, flaky sea salt, paprika, crushed red pepper flakes, and garlic.

Add the bay leaves and thyme to the mixture and mix well.

Rub the seasoning all over the piece of ribs with clean hands or using gloves.

Place the seasoned ribs in a baking dish, cover with aluminum foil, and refrigerate for a minimum of 2 hours or overnight.

Peel and slice the onions into thin strips.

Arrange the onions in a baking pan and remove the ribs from the refrigerator.

Place the ribs on top of the onions with the bone side facing down and pour the beer over them.

Cover with aluminum foil and bake at 340°F (170°C) for approximately 1 hour and a half, or until the meat is tender and shreddable.

Prepare the red cabbage by cutting it into 4 wedges and seasoning with grated garlic, salt, black pepper, olive oil, and honey.

Wrap each wedge of cabbage in aluminum foil and place it on a baking sheet.

Cut the squash into wedges and place them on another baking sheet with the skin and seeds intact.

Season the squash with salt and olive oil, drizzle with beer, and cover with aluminum foil.

Bake the cabbage and squash at 340°F (170°C) for 1 hour.

Remove the aluminum foil from the squash and bake for another 10 minutes to caramelize.