The night before, wash and destem parsley and add to blender (food processor is ok, too will do less of a good job though. Blender is better).
Add 1/4 cup avocado oil, white wine, cumin, 1 tsp salt, pepper and garlic to blender and blend until creamy.
Spread marinade all over spareribs from all sides and place in a large ovenproof sealable dish in one layer. Place in the fridge until needed. You can use cling film to seal the dish if it doesn't have a cover.
Next day: take out dish with spare ribs of he oven and preheat oven to 400 F (200°C).
Once hot, put spare ribs in the oven and cook for 1 hour pouring one of the two ounces of white wine over the spare ribs after 20 minutes and the other ounce after 40 minutes.
While the spare ribs are in the oven, peel, wash and finely slice red onion.
Put onion in a bowl and cover with water. Let it sit for at least 30 minutes.
Then drain and rinse onions and drain very well again.
While draining, wash and very thinly slice the bell pepper.
Mix onions, bell pepper, 3 Tbsp avocado oil, juice of lime, ají, 1/2 tsp salt and pepper together and serve with done spare ribs.