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Veal spare ribs with garden vinaigrette
10 m active | 13 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 726
  • Fat about 59g
  • Carbohydrates about 19g
  • Protein about 28g
This is needed
This is needed for 4 people
Marinade
  • 2 tbsp olive oil
  • 2 tbsp cane sugar
  • 1 garlic clove, pressed
  • 3 tbsp smoky chipotle chili salsa
To marinate
  • 1.5 kg Spareribs (e.g. veal spare ribs on the bone)
To grill the spare ribs
  • 1.25 tsp salt
  • a little pepper
Vinaigrette
  • 1 dl olive oil
  • 1 dl apple vinegar
  • 1 tsp salt
  • 2 tbsp chives, finely chopped
  • 1 red onion, finely chopped
  • a little pepper
  • 1 garlic clove, pressed
  • 1 red chilli pepper, deseeded, finely chopped
  • 1 apple, diced
  • 50 g celery, diced
  • 1 carrots, diced
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And that's how it's done
And that's how it's done
Marinade
To make the marinade, mix the oil with all the other ingredients up to and including the BBQ sauce.
To marinate
Brush the spare ribs with the marinade, cover and leave to marinate in the fridge for approx. 12 hrs. Take the meat out of the fridge approx. 30 mins. prior to cooking. Remove the meat from the marinade. Wipe off the marinade, set aside.
To grill the spare ribs
Charcoal/gas/electric grill: Season the spare ribs, grill over/on a medium heat (approx. 200 °C for approx. 25 mins. turning occasionally. Brush every so often with the reserved marinade. Reduce the heat or push the embers to one side, cover and grill for a further 40 mins., turning occasionally.
Vinaigrette
Combine the vinegar, oil and chives in a bowl, season. Add the onion and all the remaining ingredients, mix. Serve with the spare ribs.