John Myers
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Daisy May’s BBQ Ribs
The perfect daisy may’s bbq ribs recipe with a picture and simple step-by-step instructions.
BBQ ribs
- 3 kg Pork ribs
- 6 tbsp American mustard
- 5 tbsp Paprika powder
- 1 tbsp Chili powder
- 1 tbsp Ground pepper
- 1 tbsp Sea-Salt
- 2,5 tbsp Vegetable oil
marinade
- 5 tbsp Cane sugar
- 3 tbsp Honey
- 1,5 tbsp Butter
- 1,25 piece Meat broth (cubes)
Lemon potatoes
- 750 g Small potatoes
- 10 tbsp Olive oil
- 1 piece Clove of garlic
- 2 piece Lemons
- 1 pinch Pepper
- 1 pinch Sea-Salt
- 2 piece Rosemary sprigs
sugar snap
- 300 g Sugar snap
- 2 tbsp Cane sugar
- 1 pinch Sea-Salt
Carrots
- 600 g Baby carrots
- 1 tsp Crush cumin
- 3 piece Sprigs of thyme
- 5 tbsp Butter
- 200 ml White wine
BBQ ribs
- Preheat the oven to 130 ° C for the BBQ ribs. Brush the meat all around with mustard. Mix all ingredients for the seasoning mixture and distribute evenly over the meat. Cook with the bone facing down in the oven for about 2–2.5 hours.
- Approx. 10 minutes before the end of the cooking time, put all the ingredients for the marinade and approx. 1-2 tablespoons of water in a saucepan on the stove and heat. Place a large piece of aluminum foil (double) on the work surface and spread the marinade evenly on it.
- Place the piece of meat with the meat side on the marinade and close the aluminum package tightly. Wrap a second piece of aluminum foil and place the whole thing in the roaster with the bone facing up for another hour.
- Then take the package out of the oven. Pour off the liquid and raise the temperature to 140 ° C. Put the rib in the oven again for 30 minutes or depending on how you feel. Then take it out and let it rest in aluminum foil for about 10 minutes. Save the stock and lightly brush the meat side with it before serving and sprinkle with a little sea salt.
potatoes
- Just wash and quarter the potatoes and then put them in a plastic bag. Add oil, salt and pepper. Add the lemon zest, the juice and the grated clove of garlic and mix everything well. Let the whole thing go. Then place in an ovenproof dish and bake at 200 ° C for approx. 40-45 minutes.
sugar snap
- Fry the snow peas in a pan with a little olive oil. After frying add the cane sugar and a little salt. When the sugar is caramelized, the pods are ready.
Carrots
- Preheat the oven to 220 ° C for the carrots. Fold a piece of aluminum foil about 1.5 meters in size in the middle. Pile the carrots with the cumin, thyme and butter in the middle.
- Fold up the corners, season with salt and pepper and pour over the glass of white wine. Seal everything in a package and place in the oven for about 40-45 minutes until the carrots are tender. Serve everything together.
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