Category: Main dish
Ingredients for 4 portions:
- 2 Kg pork spare ribs
- For the marinade:
- For the coleslaw salad:
- 1 Iceberg
- 1 Radicchio
- 1 Chicory
- 5 Radishes
- 80 gr.Onion jam with balsamic
- 10 gr. Pedro Ximenez vinegar
- Salt, pepper and olive oil
- For the mayonnaise mint & rosemary:
- 4 egg yolks
- 500 gr. Mint & rosemary marinade
- 200 gr. Water
- 5 gr. White balsamic vinegar
- 10 gr. Dijon mustard
Preparation time: 6 hours & execution time: 15 minutes
Instructions:
- For the marinade:
- Add in a bowl all the ingredients for the marinade.
- Blend the ingredients to create the marinade for the spare ribs.
- Add salt and pepper to the spare ribs and then cover them with the marinade.
- Put them on a cake rack in the baking dish.
- Cover them with a wet baking paper and a foil.
- Cook them in 100 degrees for about 4-5 hours.
- Remove the foil and the baking paper and turn up the heat in 180 degrees.Use a pastry brush in order to cover the spare ribs with the smoked barbeque sauce per 10 minutes.
- For the barbeque glaze:
- Blend the gravy sauce and the smoked barbeque sauce in a bowl until they become homogenous.
- For the mint & rosemary mayonnaise:
- Blend the mint & rosemary marinade with water.
- Add in a bowl the egg yolks, the white balsamic vinegar and the dijon mustard.
- Use a hand blender to stir the eggs and add gradually the marinade mixtur with water.
- For the coleslaw salad:
- Add in the bowl all the ingredients along with the mayonnaise mint & rosemary and serve it out.
Special credits to the CONCEPT company
for their kind contribution of the equipment.