John Myers
Contents
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Ingredients
Ladder:
- 1 pack Spare ribs "Barbecue"
- Olive oil
Jacket potato salad
- 400 g Small waxy potatoes
- 1 tsp Salt
- 1 Small onion about 50 g
- 1 tbsp Olive oil
- 1 tsp Mustard medium hot
- 2 tsp Sugar
- 1 tbsp Light rice vinegar
- 100 ml Chicken broth (1 teaspoon instant)
- 0,5 bunch Chives (here: from our own garden)
- 1 pinch Salt
- 1 pinch Pepper
For serving / garnishing:
- Tomato
- Possibly various barbecue sauces
- Mixed salad with salad dressing like Chinese *)
Instructions
Ladder:
- Fry / bake the ladder (spare ribs) in the oven on the wire rack with baking paper at 200 ° C for about 20 - 25 minutes until golden brown. Turn it once and brush it every now and then with olive oil. Remove and cut into individual ladder / ribs with a sharp knife.
Jacket potato salad:
- Wash the potatoes, cook in salted water (1 teaspoon) for about 20 minutes, drain, peel and cut into slices (about 1–1.5 cm thick). Peel onion and chop finely. Put olive oil (1 tbsp) in a pan, fry the onion cubes in it. Deglaze with the chicken stock (100 ml) and season with mustard (1 teaspoon), sugar (2 teaspoons), travel vinegar (1 tbsp), salt (1 pinch) and pepper (1 pinch). Wash the chives, shake dry and cut into small rolls with kitchen scissors and fold into the potato salad.
Serve:
- Spare ribs with jacket potato salad, garnished with half a tomato and serve mixed salad. Possibly also various barbecue sauces are enough.
*)
- See my recipe: Chinese salad dressing
Nutrition
Serving: 100gCalories: 325kcalCarbohydrates: 23.2gProtein: 1.1gFat: 25.6g
