John Myers
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Butter-soft Grilled Spare Ribs with Coleslaw with Sour Cream Dip and Herb Wedges
The perfect butter-soft grilled spare ribs with coleslaw with sour cream dip and herb wedges recipe with a picture and simple step-by-step instructions.
Bbq sauce:
- 2 tbsp Oil
- 4 Pc. Garlic cloves
- 2 Pc. Onions
- 2 tbsp Honey
- 2 tsp Raspberry vinegar
- 300 ml Apple juice
- 300 g Ketchup
- 1 tsp Chili powder
- 1 tbsp Worcester sauce
- 1 tbsp Soy sauce
- 1 tbsp Smoked salt
- Pepper
Marinade Wedges:
- 5 tbsp Oil
- 4 Pc. Garlic cloves
- 1 tsp Rosemary
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Paprika powder
- 1 tsp Pepper
- 2 tsp Salt
- 5 Pc. Waxy potatoes
Sour Cream Dip:
- 200 g Sour cream
- 400 g Quark
- 2 Pc. Garlic cloves
- 1 Pc. Onion
- 4 tbsp Chives
- 2 tbsp Vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- 1 pinch Pepper
- 1 tbsp Lemon juice
Cole slaw:
- 800 g White cabbage
- 1 Pc. Carrot
- 1 Pc. Onion
- 70 g Sugar
- 1 tsp Salt
- 0,5 tsp Pepper
- 60 ml Milk
- 125 g Mayonnaise
- 60 ml Buttermilk
- 2 tbsp Vinegar
- 2 tbsp Lemon juice
- 0,5 tsp Paprika powder
- 0,5 tsp Mustard
Bbq sauce:
- Peel the onion and garlic. Cut the onion into cubes and sauté in a saucepan with oil until translucent, add the squeezed garlic and stir briefly. Add honey and deglaze with the fruit vinegar + apple juice. Add the ketchup and spices. Let it boil down a little and add some seasoning if necessary.
Marinade Wedges:
- Mix all ingredients together and stir vigorously. Peel the potatoes (with organic potatoes you can leave the skin on) and cut the potatoes into wedges. Make sure that the cuts are even, otherwise there will be different cooking levels. You should cut about 8 wedges out of a potato.
- Put the wedges in the marinade and mix well. Preheat the oven to 200 degrees and place the wedges on the edge. Do not lay the potato wedges on their sides. After 35 minutes the wedges are crispy and ready to cook.
Sour Cream Dip:
- Cut the garlic cloves or press them through a garlic press. Finely chop the onion. Put the sour cream and quark in a bowl. Add the garlic and onion. Then add the chives, vinegar, sugar, salt, pepper and lemon juice and stir vigorously. If necessary, add a little salt to taste.
Cole slaw:
- Using a food processor, slice the white cabbage and carrot in julienne strips directly into a large bowl.
- Now make the dressing in an extra bowl. Put the milk, mayonnaise and buttermilk in the bowl and mix with the remaining ingredients. Then pour the mixture over the vegetables and mix well. Cover the bowl and place in the refrigerator for 12 hours.
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