John Myers
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Suckling Pig Ribs with Rosemary Sauce, with Beans and Duchess Potatoes
The perfect suckling pig ribs with rosemary sauce, with beans and duchess potatoes recipe with a picture and simple step-by-step instructions.
Suckling pig ribs
- 1 kg Suckling pig ribs
- 1 pinch Salt and pepper
- 1 shot Oil
Beans
- 500 g Broad beans
- 1 piece Savory branch
- 25 g Butter
- 1 pinch Salt and pepper
Rosemary sauce
- 1 piece Onion red
- 1 piece Rosemary sprig
- 25 g Butter
- 250 ml Martini
- 1 pinch Salt and pepper
- 1 pinch Paprika powder
- 250 ml Vegetable stock
- 1 tbsp Flour
potatoes
- 500 g Potatoes
- 1 tbsp Butter
- 1 piece Egg
- 1 pinch Salt
- 1 shot Milk
- 1 pinch Nutmeg
Suckling pig ribs
- For the suckling pig ribs, marinate the suckling pig ribs with salt, grilled pepper and oil for about 6 hours. Grill the suckling pig ribs in the oven at 180 ° C for 30 minutes on both sides. Finally grill the crust on the upper grill setting at 200 ° C for about 6–8 minutes until crispy.
Beans
- For the beans, put the beans in boiling water with savory and simmer for 25 minutes on a medium heat, then rinse with ice water. Then toss the beans in a pan with melted butter and season with salt and pepper.
Rosemary sauce
- For the rosemary sauce, peel and finely chop a small red onion, sweat 1 sprig of rosemary with 25 g butter and deglaze with martini.
- Then season with salt, pepper and paprika. Remove the sprig of rosemary and pour 250 ml of vegetable stock over it. Finally, thicken with a little flour and bring to the boil again.
Duchess Potatoes
- For the duchess potatoes, peel the potatoes and boil them in salted water. Mix with butter, egg, nutmeg, a little milk and salt to a puree.
- Put the puree in a piping bag and form about 12 potato florets on a buttered tray. Bake in the oven on top heat at approx. 200 ° C until golden brown.
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