Season the ribs with thyme and sweet ground red pepper and salt, pour white wine and marinate the meat for at least 2 hours, preferably overnight.

Preheat oven to 320 °F ( 160 °C).

Put the ribs into baking pan, on every rib put a little cube of butter. Bake for about 45 minutes, turn the meat halfway.

Peel the potatoes, cut each potato into 4 wedges ( or 8 if potatoes are large), place them on a microwave safe plate and microwave them for about 10 minutes or until they are mostly cooked through. Once the potatoes come out of the microwave place them in the zip lock bag with the garlic powder and butter and let stand for 5-10 minutes so that the warm potatoes can absorb all the garlic and butter flavor.

After 45 minutes, turn the oven to 350 °F (180 °C), put the potatoes with ribs and bake for 10 minutes.

In the meantime, in small saucepan, melt the butter, add ketchup, balsamic vinegar, worcestershire sauce, honey and spices, stir well and cook for few minutes until all the ingredients are well incorporated.

Take the meat out of the oven, heat the oven to 390 °F ( 200 °C), brush the ribs with the glaze and bake for 10 more minutes (5 minutes on each side).

Serve warm.