You are here

Spare ribs

with potato wedges and apple and chive dip

Spare ribs

with potato wedges and apple and chive dip

Duration
approx. 105 min.
Effort
easy

Ingredients for 4 people

  • 4Pork ribs (500 g each)
  • 500 mlKühne Made for Meat Smoked Pepper BBQ
  • 4 TbspKühne Medium Hot Mustard
  • 140 mlSoya sauce
  • 4 TbspHoney
  • 2Sprigs of rosemary
  • 2Garlic cloves
  • 660 mlDark bier
  • 20Small new potatoes
  •  Salt
  •  Sugar
  •  Pepper
  • 2Good dashes of olive oil
  • 12Sprigs of thyme
  • 2Apples
  • 20Blades of chives
  • 300 mlKühne Yoghurt & Garden Herbs Dressing

Nutritional information

Approx. 1245 kcal (5210 kJ) / 51 g protein / 49 g fat / 131 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Spareribs mit Kartoffelecken und Apfel-Schnittlauch Dip

1. Remove the silverskin from the back of the ribs by running your fingers under the skin and then slowly but forcefully removing it.

2. For the marinade mix barbecue sauce, mustard, soy sauce, honey, chopped rosemary, sliced garlic and beer together well. Place ribs in a casserole dish, pour the sauce over the ribs and work it into the meat with your hands. Bake in preheated oven at 180° C for 1 ½ hours.

3. Wash the potatoes thoroughly, cutting them lengthwise into quarters with the skin still on and place in a casserole dish. Mix with salt, sugar, pepper and olive oil. Chop the thyme with the stems and add. After 1 hour, add the potatoes to the ribs in the oven and bake for about 30 minutes.

4. Wash the apples, cut in half, remove the core and cut into small cubes. Finely chop the chives. Mix both with the yoghurt dressing. Arrange the spare ribs on a plate with the potatoes and dip and serve.

1. Remove the silverskin from the back of the ribs by running your fingers under the skin and then slowly but forcefully removing it.

2. For the marinade mix barbecue sauce, mustard, soy sauce, honey, chopped rosemary, sliced garlic and beer together well. Place ribs in a casserole dish, pour the sauce over the ribs and work it into the meat with your hands. Bake in preheated oven at 180° C for 1 ½ hours.

3. Wash the potatoes thoroughly, cutting them lengthwise into quarters with the skin still on and place in a casserole dish. Mix with salt, sugar, pepper and olive oil. Chop the thyme with the stems and add. After 1 hour, add the potatoes to the ribs in the oven and bake for about 30 minutes.

4. Wash the apples, cut in half, remove the core and cut into small cubes. Finely chop the chives. Mix both with the yoghurt dressing. Arrange the spare ribs on a plate with the potatoes and dip and serve.