To make the side sauce, heat the olive oil in a pan and fry the garlic, onions chili and rosemary until softened, add polpa and simmer for 2 minutes. Remove off the heat and put aside. Next, put the ribs in small pieces and mix all the ingreadients together well, place in an oven tray and roast covered with foil turning sides continuosly for an hour. Meanwhile, prepare the potatoes. Cut the potato lenghtwise and boil, once cooked using a spoon scoop the middle without breaking the potato. Chop the onion and bacon and fry lightly, mash in the scooped potato and cheese, mix in chives and stuff angain the potato. Place under the grill until lightly browned. Squeeze the lemon on the fresh cream and stir until its binded. Serve the cream on the stuffed potato with the spare ribs.