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.
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.