John Myers
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Macadamia Spare Ribs with Sweet Potatoes And
The perfect macadamia spare ribs with sweet potatoes and recipe with a picture and simple step-by-step instructions.
Spare ribs
- 1,5 kg Pork ribs
- 4 tbsp Honey
- 3 tbsp Sugar brown
- 3 piece Onions
- 4 Splash Tabasco
- 2 tbsp Mustard coarse hot
- 4 tsp Pepper
- 2 tbsp Coarse sea salt
- 8 tbsp Apple Cider Vinegar
- 8 tbsp Tomato ketchup
- 3 piece Garlic cloves
- 4 tbsp Worcester sauce
- 8 tbsp Red wine
- 300 ml Oil
- 8 piece Rosemary sprigs
Sweet potatoes
- 5 piece Sweet potato
- 150 g Herb butter
- 200 g Parmesan
Spare ribs
- Wash the spare ribs and cut in half. Now the spare ribs are inserted: To do this, put all the ingredients in a container and mix them – place the ribs in it. Now the whole thing is sealed with aluminum foil and placed in the refrigerator for a day.
- Wrap the ribs with the remaining marinade and one tablespoon each of cooking oil and a sprig of rosemary in aluminum foil. Cook in the oven at 220 ° C for approx. 2 hours (with the bone side down). Finally, the sparerips are briefly fried in oil in a pan.
Sweet potatoes
- The sweet potatoes are cut approx. 5 times – please do not cut through. Now the Parmesan and herb butter are cut into wafer-thin slices and alternately put into the sweet potato. Wrap the potatoes in aluminum foil and bake in the oven for about 25 minutes at 220 ° C. Serve with the saver tips.
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