Spareribs with baked potato and basil carrots

Name: Spareribs with baked potato and basil carrots
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 2 kg Spareribs; 1 bundle (500 g) + 2 carrots; 4 Onions; 2 Bay leaves; 10 black peppercorns; 7-10 Tbsp Salt; 1 red chilli pepper; 7-10 Tbsp Juice of 2 oranges; 5 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 6 large baked potatoes (approx. 250 g each); 2 Garlic cloves; 2 TABLESPOONS Oil; 4 TABLESPOONS demerara sugar; 175 g Tomato Ketchup; 3 TABLESPOONS Worcestershire sauce; 250 g Schmand; 150 g Whole milk yoghurt; 2 TABLESPOONS Salad Mayonnaise; 4 TABLESPOONS Olive oil; 1 TABLESPOON Sea salt; 4-5 Tbsp soft butter; 1/2 bunch Basil; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

2 kg Spareribs
1 bundle (500 g) + 2 carrots
4 Onions
2 Bay leaves
10 black peppercorns
7-10 Tbsp Salt
1 red chilli pepper
7-10 Tbsp Juice of 2 oranges
5 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar
7-10 Tbsp Pepper
6 large baked potatoes (approx. 250 g each)
2 Garlic cloves
2 TABLESPOONS Oil
4 TABLESPOONS demerara sugar
175 g Tomato Ketchup
3 TABLESPOONS Worcestershire sauce
250 g Schmand
150 g Whole milk yoghurt
2 TABLESPOONS Salad Mayonnaise
4 TABLESPOONS Olive oil
1 TABLESPOON Sea salt
4-5 Tbsp soft butter
1/2 bunch Basil
baking paper

Directions

1
Wash the ribs and pat them dry. Carefully remove the silver skin from the ribs with your hands. Peel and chop 2 carrots. Peel and chop 2 onions. Boil the carrots, onions, bay leaf and peppercorns in a large, wide pot in 2-3 litres of water.
2
Add ribs to boiling water (ribs should be completely covered with water, if they are too long, cut ribs smaller) and simmer at low heat for about 1 1/2 hours.
3
Meanwhile, clean the carrots, leaving some green, peel and blanch in boiling salted water for 6-8 minutes. Drain and let drain. Clean the chillies, cut lengthwise, wash and remove the seeds.
4
Cut the pod into small pieces. Bring orange juice, 3 tbsp vinegar and chillies to the boil in a wide saucepan and simmer for about 5 minutes. Season to taste with sugar, salt and pepper. Put the carrots into the still hot stock, take the pot off the stove and marinate the carrots in it for about 1 hour (you can also leave the carrots marinated in the stock for longer, maybe you just have to reduce the blanching time a little bit to prevent them from getting too soft).
5
Wash potatoes thoroughly and cook in boiling salted water for 15-20 minutes. For the BBQ sauce, peel onions and garlic and cut into fine pieces. Heat the oil in a saucepan. Fry the onions and garlic for 2-3 minutes.
6
Sprinkle with brown sugar and caramelise briefly while stirring. Deglaze with 2 tablespoons of vinegar, ketchup and Worcestershire sauce, bring to the boil and simmer over medium heat for 8-10 minutes until thick. Season to taste with salt and pepper.
7
For the dip, mix sour cream, yoghurt and mayonnaise, season to taste with salt and pepper. Cover and keep cool until used. Drain potatoes and let them drain.
8
Line baking tray with baking paper. Lift the meat out of the stock (keep the cooking stock and cook a pea stew with it, for example) and place it on one half of the baking tray. Brush the surface with half of the BBQ sauce and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
9
manufacturer) cook for 35-45 minutes. Spread with remaining BBQ sauce over and over again. Mix olive oil and sea salt and turn each potato in it. Place potatoes on the other half of the baking tray and bake in the hot oven for 25-35 minutes.
10
Take the carrots out of the stock, let them drip off a little and spread with butter. Heat up a grill pan. Sauté the carrots in 2 portions for 3-4 minutes, turning them over and taking them out. Wash the basil, shake dry and remove the leaves.
11
Remove ribs and potatoes from the oven. Cut the ribs into 3-4 rib parts. Cut the potatoes crosswise and break open easily. Arrange meat, carrots and potatoes. Put some sour cream dip on the potatoes, add the rest of the dip.
12
Sprinkle carrots with basil and serve.