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Spare Ribs, Vegetable Bread Salad, Grilled Sausage Salad, Red and Green Marinade

5 from 2 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 326 kcal

Ingredients
 

Red marinade

  • 100 ml Cola
  • 1 piece Chilli pepper
  • 2 piece Garlic cloves
  • 2 tbsp Soy sauce
  • 2 tbsp Tomato paste
  • Smoked salt

Vegetable bread salad

  • 240 g Ciabatta
  • 100 g Black olives
  • 1 tbsp Capers
  • 2 piece Garlic cloves
  • 1 branch Rosemary
  • 1 branch Thyme
  • 1 piece Zucchini
  • 0,5 piece Red peppers
  • 0,5 piece Peppers yellow
  • 100 g Cherry tomatoes
  • 0,5 piece Cucumber
  • 1 piece Red Onion
  • 1 bunch Basil
  • Olive oil
  • Balsamic white
  • Salt
  • Pepper

Green marinade for poultry and fish

  • 200 ml Olive oil
  • 1 piece Clove of garlic
  • 1 branch Mint
  • Peel of half an orange
  • Rosemary
  • Thyme
  • Parsley

Grilled sausage salad

  • 4 piece Grilled sausages
  • 100 g Gouda middle-aged
  • 1 piece Red peppers
  • 1 piece Peppers yellow
  • 1 piece Clove of garlic
  • 1 tbsp Mustard coarse
  • White wine
  • Balsamic vinegar
  • Parsley
  • Salt
  • Pepper

Spare ribs / pork neck steaks

  • 2 piece Pork spare ribs OR pork neck steaks
  • Salt
  • Pepper

Instructions
 

Red marinade

  • Peel the garlic. Coarsely chop together with the chilli and then puree with cola.
  • Marinate the meat with it overnight, then drain, collect the liquid and mix with the remaining ingredients. This serves as a mop - i.e. for brushing on the grill.

Vegetable bread salad

  • Cut the ciabatta into pieces and roast in a pan in olive oil until golden. Flavor the olive oil with garlic, rosemary and thyme. Core the olives and cut into rings. Finely chop the capers. Cut the vegetables into bite-sized pieces.
  • Sweat the zucchini and peppers in olive oil. Mix the bell pepper, olives, capers, zucchini, tomato, cucumber and onions together. Season to taste with olive oil, white balsamic vinegar, salt and pepper.
  • Just before serving, add the chopped basil and the roasted ciabatta.

Green marinade for poultry and fish

  • Chop all ingredients and puree with the oil. Marinate meat or fish with it overnight and grill only over moderate heat. After marinating, grill meat over direct heat. Then let it rest for a few minutes over indirect heat (approx. 80 ° C).

Grilled sausage salad

  • Clean the vegetables and onions and cut into large pieces. Fry in a hot pan. Peel and slice garlic, add and lightly toast.
  • Cut the sausages into slices and the cheese into strips. Mix all ingredients and season with mustard, salt, pepper and vinegar.
  • Add chopped parsley to taste.

Spare ribs / pork neck steaks

  • Leave the meat marinated in the red marinade in the refrigerator overnight. Strip off liquid but save for BBQ sauce.
  • Spareribs: Now cook the spare ribs for 2 hours on low, indirect heat (approx. 80 ° C). Then the spare ribs are glazed with the marinade over direct heat while constantly turning.
  • Pork neck steaks: After marinating, grill steaks on direct heat. Then let it rest for a few minutes over indirect heat (approx. 80 ° C).

Nutrition

Serving: 100gCalories: 326kcalCarbohydrates: 17.6gProtein: 5.5gFat: 26.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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