Veal spare ribs

0 - 30 minutes
Veal spare ribs (cooked sous-vide)
veal grilling


Heat the ribs as described* on the package. Boil the glass noodles al dente in salted water, drain and rinse with cold water. Mix the noodles with the chopped chilli, grated lime, sesame oil and parsley. Season with salt and lime juice. Divide the ribs among the plates and cream them with teriyaki sauce. Place the noodles on the side. Serve with additional teriyaki sauce separately.

Serving suggestion: Also delicious with fresh quinoa salad.

*Veal spare ribs of are prepared sous-vide. Open the packaging and remove the excess fat and jelly. To make this easier, we have a tip. Briefly hold the packaging under warm water. Afterwards, the ribs can easily be removed from the packaging without fat and jelly. You can then start preparing the spareribs in a number of ways.

Oven: pre-heat to 230°C (446°F), then allow to heat in the oven for twelve to eighteen minutes.

Grill: pre-heat at at maximum heat output, then allow to grill for eight to ten minutes.

BBQ: the spareribs have already been pre-cooked, heat them on the BBQ for eight to ten minutes..


  • 4 pieces of Veal spare ribs (cooked sous-vide)
  • 100 gr glass noodles
  • 1 chilli chopped
  • 1 lime zest and juice
  • 2 tablespoons of sesame oil
  • 2 tablespoons of chopped parsley
  • Pinch of salt
  • Teriyaki sauce

More about Peter's Farm?

Tip: look at our frequently asked questions, maybe we can help you to put you on the way?


Better Life (Beter Leven)

Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

View above our corporate film

View above the Better Life movie (in Dutch)

Experience for yourself how much space and peace there is on a Peter's Farm.

  • The website of Peter's Farm uses cookies
  • Hide this message