TOMAMI-Spareribs with BBQ Sauce and Coleslaw

Preparation

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 No.1 🛒, plum jam, TOMAMI 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 No.1 🛒, 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 No.1 🛒 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.