Sticky spareribs with home fries and tomato & pineapple salsa

Recipe on Sticky spareribs with home fries and tomato & pineapple salsa 6 port

Tip!

The time may vary depending on oven. If you have a stove without heating should increase the temperature to 225-250 degrees. Griljera until glazen have been nice color and dried up a bit. Ingredients

5 kg thin ribs (fresh)

3 pc yellow bulbs

0.5 pc garlic salt whole black peppercorns Sticky BBQ glaze

2 dl light muscovado sugar

2 dl Japanese soybean

2 dl liquid honey

2 dl ketchup

2 pcs inch sized tubers fresh ginger

4 pc garlic cloves Tomato and pineapple salsa

1 pc fresh pineapple (alt. canned pineapple)

6 pc tomatoes

1 pot coriander

1 pc red chilli

2 tbsp liquid honey

3 tbsp olive oil salt black pepper from the mill Home fries

10 pc bakpotatis olive oil flake

salt

Do this

1. Sticky BBQ glaze: Mix the muscovado sugar, soy, honey and ketchup in a bowl.

2. Scale and tear ginger and garlic and mix in glazen.

3. Tomato and pineapple salsa: Skin, disc and Tern pineapples.

4. Tern tomatoes and mince coriander and chilli.

5. Seasoned with olive oil, honey, salt and pepper.

6. Home fries: Cut the potatoes with the peel of the rods to thick chips and spread on a plate.

7. Coil of olive oil, salt and mix. Toast in oven, about 30 min.

8. Sticky spareribs: Boil a large saucepan with water, clove, whole garlic cloves, salt and black peppercorns.

9. Divide the ribs in half so they fit in the pot and cook them slowly in 1.5 hours.

10. Turn oven to 200 degrees.

11. Take the meat and dry it with paper towels, put dampers on a Furnace sheet and brush with BBQ glaze (recipe below).

12. Griljera dampers in the oven, about 30 min. (Brushes like glaze one more time during griljering)