4
Coffee rubbed Spare ribs
> 60 minutes
veal spare rib
*
barbecuing
Preparation
Mix all the ingredients for the marinade in a saucepan, cook for 20 -30 minutes, strain and leave to cool. Place the spare ribs in the marinade and marinate overnight in the refrigerator. Roast in a kamado at 120°C (248°F) (not directly over the hot coals so they don’t burn) for 2 hours until tender. Turn and baste with the marinade several times.
Also grill the corn cobs in the kamado for about 45 minutes and season with oil or butter, salt and lemon.
Serve with a fresh potato salad with pickles and chives.
Lovely for a summer evening!
Ingredients:
- 4 pieces of strips of veal spare rib
- 4 corn cobs
Marinade:
- 15 g instant coffee
- 20 g grated horseradish
- 10 g grated ginger
- 15 g brown sugar
- 200 ml brown beer
- 2 cloves of garlic, finely chopped
- 10 g paprika powder
- 10 g salt
- 20 g ketchup
- 15 g olive oil
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