Veal spare ribs with garden vinaigrette
Ingredients
for 4 person
| 2 tbsp | olive oil |
| 2 tbsp | cane sugar |
| 1 | garlic clove, squeezed |
| 3 tbsp | Fine Food BBQ-Sauce Hot Chipotle |
| 1 ½ kg | Spareribs (e.g. veal spare ribs on the bone) |
| 1 ¼ tsp | salt |
| a little | pepper |
| 1 dl | apple vinegar |
| 1 dl | olive oil |
| 2 tbsp | chives, finely chopped |
| 1 tsp | salt |
| a little | pepper |
| 1 | red onion, finely chopped |
| 1 | garlic clove, squeezed |
| 1 | red chilli pepper, deseeded, finely chopped |
| 1 | apple, cut into cubes |
| 50 g | celery, cut into cubes |
| 1 | carrot, cut into cubes |
How it's done
Marinade
To make the marinade, mix the oil with all the other ingredients up to and including the BBQ sauce.
To marinate
Brush the spare ribs with the marinade, cover and leave to marinate in the fridge for approx. 12 hrs. Take the meat out of the fridge approx. 30 mins. prior to cooking. Remove the meat from the marinade. Wipe off the marinade, set aside.
To grill the spare ribs
Charcoal/gas/electric grill: Season the spare ribs, grill over/on a medium heat (approx. 200 °C for approx. 25 mins. turning occasionally. Brush every so often with the reserved marinade. Reduce the heat or push the embers to one side, cover and grill for a further 40 mins., turning occasionally.
Vinaigrette
Combine the vinegar, oil and chives in a bowl, season. Add the onion and all the remaining ingredients, mix. Serve with the spare ribs.
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