I love barbeque and I have it as often as I can. I love BBQ Meats, BBQ fish and BBQ vetetables. This one here is a particulary easy one ( most Barbeques are) and I usually parboil the ribs or any meats that I am using for this dish for the simple reason that it avoids the crust that barbeques usually get if they are done from raw. I put whatever I am using into a pot of cold water, bring it to the boil and then wash it off; any blood will be washed off with it and you will start with a nice clean piece of meat as you see here. I rinse it off and then put it back into a pot with cold water , some onion, garlic, thyme and bay leaf and then I simmer it until half way cooked. After it is parcooked I slow roast it in the oven until it is 99% cooked. Then i start putting on the barbeque sauce: I usually apply the sauce two to three times or until it starts to get that nice chocolatey color. In this case here I cooked the onions and peppers in the same pan but took them out when they were cooked. All the flavors mesh when you cook them altogether but you have to remember to take the vegetables out because they cook much quicker than the ribs. I marinated the peppers and onions in some olive oil, garlic and thyme for about half an hour beforehand. You also need to make sure that you cut the peppers and onions in really big pieces or they will disappear in the cooking. When you remove them from the pan after cooking keep them in a warm place not a hot one or they will continue to cook
For the potato: you simply bake a potato and let it go cold, then you slice it and fry it as you would french fries. These potatoes are killer potatoes. I guarantee that with a good tartar sauce you will not be able to stop eating them. As you will imagine they also go very well with fish and chips and replace the chips very well.
If you think that the final product is a little dark it is because I like things a little charred. You can do it much lighter.