Marinated spare ribs from the grill with bacon-potato salad
easy
75 mins
75 mins
Ingredients
- 1 red chilli pepper
- 3 Stem(s) Rosemary
- 5 TABLESPOONS dark balsamic vinegar
- 6-7 TABLESPOONS Olive oil
- 5 TABLESPOONS Worcestersauce
- 2-3 TABLESPOONS Honey
- 2 TABLESPOONS Tomato ketchup
- 7-10 Tbsp Pepper
- 1.5 kg Spareribs
- 800 g new potatoes
- 1 Stalk leek (leek)
- 75 g streaky smoked bacon
- 200 ml Vegetable broth
- 4 TABLESPOONS White wine vinegar
- 1-2 TABLESPOONS medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 7-10 Tbsp Aluminium grill trays
Directions
- 1
Preparation: For the marinade, wash and clean the chilli pepper and cut into rings. Wash and roughly pluck the rosemary. Mix balsamic vinegar, 5 tbsp. oil, Worcester sauce, chilli, rosemary, honey and tomato ketchup well. Season with pepper. Place the ribs on a deep plate and pour the marinade over them. Cover and marinate in the refrigerator for about 3 hours, turning occasionally. Wash the potatoes well and cook in boiling salted water for about 20 minutes. Clean, wash and cut the leek into rings. Cut bacon into small cubes. Heat 1-2 tablespoons of oil in a frying pan. Leave the bacon in it for about 3 minutes until crispy. After about 2 minutes add leek to the bacon and fry briefly. Bring broth, white wine vinegar, mustard, some salt, pepper and sugar to the boil in a pot. Remove from heat and pour into a large bowl. Drain potatoes, rinse with cold water and cut in half. Add the potatoes to the marinade and leave to soak for at least 1 hour, turning occasionally. Remove the ribs from the marinade, season with salt and fry on a hot grill, turning vigorously. Then place in grill trays and cook on the hot grill for another 25 minutes, brushing several times with marinade. Season salad with salt and pepper and serve with the ribs
- 2
With 6 people:
- 3
waiting time approx. 2 1/2 hours
Nutrition Facts
840 kcal
30 g
55 g
54 g
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