3 - 4 Servings

00:00

Sweet-sour spare ribs with cabbage salad

There are spareribs and spareribs. These ones are marinated in a pepper olive oil, mango vinegar, coriander and garlic dressing. They are then sprinkled with roasted pine nuts and served with an unparalleled coleslaw. So, what do you prefer: spareribs or these spareribs?

Your guests won’t stop talking about these spareribs. Spicy and slightly fruity at the same time, they stimulate and charm. They are so good, you won’t need sauce. Please note: the coleslaw that goes with this recipe is also exceptionally delicious. When you’ve finished, you’ll wonder whether you dreamt it all.

Ingredients

4 \u00bd - 5 lbs Pork (not marinated)
1 \u00bd tbsp. Seasalt
8 tbsp. Chili Pepper Olive Oil
1\u00bc cup Mango Pulp Vinegar
1 tsp. Coriander
1 tsp. Mustard powder
1 Clove of garlic
3 tbsp. Roasted pine nuts
Basil leaves
\u00be cup Shredded white cabbage
4 tbsp. Raisins
6 tbsp. Marc de Champagne Vinegar
6 tbsp. Lemon Olive Oil
Mint leaves
lack pepper

Preparation

  1. Sprinkle sea salt on the pork ribs and let rest in the fridge for 1 hour. Mix the raisins with Marc de Champagne vinegar and let them soak for 1 hour. For the marinade, mix the Pepper Olive Oil and Mango Vinegar with coriander, mustard powder and a pressed clove of garlic
  2. Heat the grill to 175°C / 350°F and roast the ribs until they start to get brown. Then lower the temperature to 130°C / 275°F and cook the meat for 30 minutes. Generously spread the marinade on both sides of the meat using a brush. Put the ribs back on the grill until the marinade is absorbed. Repeat this until all the marinade is used. Cook the ribs for another 15 minutes. Now get the mix of raisins and vinegar. Add the white cabbage and Lemon Olive Oil, tear the mint and a few basil leaves into pieces, and mix the salad. Add some freshly ground black pepper to taste. Finally sprinkle the roasted pine nuts and the remaining basil leaves on top of the spare ribs.

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