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Tomami-Spareribs with BBQ sauce and Coleslaw

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Stevan Paul

Tomami-Spare Ribs with BBQ sauce and Coleslaw

INGREDIENTS FOR 4 PERSONS

Ingredients for the spare ribs / BBQ Sauce

• 1 kg spare ribs/pork ribs
• salt
• 100 ml Tomami Umami
• 100 g plum jam
• 100 g ketchup
• 30 g Dijon mustard
• 40 g ginger
• 1 clove of garlic
• 1 pinch of smoked paprika
• Oil

Ingredients for the Coleslaw

• ½ cabbage
• salt
• 1 thick carrot
• 1 stick of celery
• 1 tsp. Tomami Umami
• 4 tbsp. Mayonnaise
• 2 tbsp. Sour Cream
• 1 tsp. Dijon mustard
• 1 apple

Additional ingredients for the burgers

• burger buns
• lettuce leaves

INSTRUCTIONS

Tomami-spare ribs straight from the oven are an indulgence on their own, but for those of us who do not want to bite the juicy meat from the bone, we recommend spare rib burgers with coleslaw. The Tomami BBQ sauce also tastes fantastic with steaks, burgers, sausages – a true all-rounder! A recipe by Stevan Paul.
Separate the ribs by cutting between each third rib. Cook the ribs in gently boiling salted water for 60 minutes and allow them to cool slightly. Make a BBQ sauce with Tomami Umami, plum jam, ketchup, and mustard. Peel and finely grate the ginger and garlic, stir into the sauce with the smoked paprika.
For the coleslaw finely chop the cabbage, add salt and knead softly. Peel the carrots and the celery and grate coarsely. Make a dressing with Tomami Umami, mayonnaise, sour cream and mustard; add the vegetables. Peel and core the apple, grate roughly and stir into the coleslaw. Season with salt.
Remove the ribs from the water, dry with kitchen paper and apply a thin layer of oil.
Preparation in the oven: Roast the ribs in a convection oven at 220 ° C for 15 minutes, then cover them with a little Tomami Umami BBQ-sauce and roast for another 8-10 minutes.
Preparation on the grill: Grill the ribs on a charcoal grill for a few minutes, turning occasionally. Drizzle with some BBQ-sauce and grill again for 3-5 minutes with the grill lid closed.
Burger buns: Warm the burger buns or brown lightly. Remove the meat from the still hot bones and serve on the buns with lettuce leaves, coleslaw and extra sauce.
TIP: The ribs can be prepared in advance: they can be cooked the day before and refrigerated in the cooking liquid. The sauce will also keep in the fridge for 1-2 days.
1 kg ribs will easily satisfy two hungry eaters and if there are steaks or other barbecue meats in addition, the ribs will feed up to six guests. Furthermore the recipe can be doubled.