John Myers
Contents
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Ingredients
- 1,5 kg Spare ribs
- Salt
"Southern Style" marinade
- 1 tbsp Sugar
- 2 tbsp Mustard
- 1 tbsp Tomato ketchup
- 1 tbsp Tomato paste
- 2 Clove of garlic
- 4 tbsp Oil
- 2 tbsp Vinegar
- 1 tsp Pepper
- 1 tbsp Soy sauce
- 1 tbsp Sweet paprika
- 5 Piri piri chili pepper
- 1 Red chilli
Potato side dish 1
- 400 g Potatoes new
- Rosemary fresh
- Sage leaves
- Oil
- Salt
Potato side dish 2
- 400 g Peeled waxy potatoes
- 2 Tomatoes
- 1 Red peppers
- 1 Red chilli
- 1 Fresh shallot
- 1 Clove of garlic
- 2 tbsp Balsamic vinegar
- 2 tbsp Chili oil
- 2 tbsp Sugar
- Salt
- Pepper
Glaze Mixture
- 2 tbsp Vinegar
- 1 tbsp Sugar
Instructions
Southern style marinade
- Cut into the chilli pepper lengthways. Mix the ingredients well in a bowl, press in the garlic, put in the chilli pepper. Let it flow well.
- Do not add salt to the marinade, as salt would remove too much water from the meat.
The spare ribs
- Wash the meat well and pat dry.
- Coat sufficiently with the marinade. However, I recommend soaking the ribs in the marinade overnight - preferably in a sealable plastic bag - turning them regularly and massaging in the marinade. Salt the marinated meat just before use.
Preparation of spare ribs
- Ev. Cook on a light setting at 70-90 degrees for several hours in the oven so that the ribs are tender and soft.
- Grill on both sides at medium height while turning regularly. Brush again with a vinegar-sugar mixture to bring out the sweet southern taste.
- Whoever has a kettle grill or smoker should ensure sufficient smoke aromas.
Side dish potato variant 1
- Season the potatoes with oil, fresh rosemary and sage leaves, pickle them, let them steep. Salt, wrap in aluminum foil and put on the grill, turning regularly.
Side dish potato variant 2
- Cut the potatoes, onions, tomatoes, peppers and chilli into slices. Mix well with the remaining ingredients, wrap in aluminum foil and place on the grill, turning regularly
tip
- The choice of vinegar, oil and sugar is crucial for both the marinade and the glaze mixture. I prefer brown sugar, apple cider vinegar, homemade chili oil and also agave syrup, which I use to refine the glaze mixture
- The marinade is also ideal for "pulled pork" or just try my BBQ "sweet soure" marinade.
Serving suggestion
- Fresh from the grill with the potatoes, with a Greek salad and cream and garlic sauce. I recommend "hungarian_spoon" s sauce: garlic sauce á la mother-in-law
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 15.4gProtein: 2.1gFat: 12g
