Combine pork, paprika, brown sugar, olive oil and balsamic in a freezer bag and marinate in fridge for 60 minutes.
Place pork spareribs into a baking dish. Cover with aluminium foil and bake in a preheated oven at 200°C for 30 minutes.
Combine sliced onion, crushed garlic and Leggo’s Tomato Puree in a bowl. Remove ribs from oven and discard aluminium foil. Spoon tomato mixture over ribs and cook at same temperature for a further 30 minutes.
Cut ribs into pieces and place on a serving platter. Season to taste. Serve sprinkled with basil leaves.