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Spare rib with sweet potato, macadamia and pickel

4 persons | Kamado, Pork | |


Preparation

Coat the spare ribs with meat marinade and sprinkle with meat spices. Cook these for 3 hours at 100°C with lots of smoke chips. Pack the spare ribs in aluminum foil with apple juice. Let them cook for 2 hours at 120°C. Also take the potato in aluminum foil and put it on the grill. Unpack the ribs, collect the juice and mix with soy sauce, ketchup and syrup, boil the dressing briefly. Put the ribs back on the grill for an hour at a temperature of 150°C and spread regularly with the dressing. Remove the ribs from the grill and arrange on a plate, cut the sweet potato open, sprinkle with fine pickel chips, herbs, macadamia and a spoonful of ricotta.

 


Tip
Use the sweet potato recipe in combination with roe or deer fillet. Or let the potato be a perfect basis for a vegetarian dish.

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Ingredients

  • 4 thick-meat spare ribs
  • meat marinade - EldurApi
  • meat seasoning - EldurApi 
  • 4 sweet potatoes 
  • vegetable seasoning - EldurApi 
  • 1 jar of ricotta 
  • 1 jar of macadamia nuts 
  • 4 sprigs coriander 
  • 1 bag of pickle chips 
  • smoke chips 
  • 1 packet of apple juice
  • 3 tablespoons ketchup
  • 3 tablespoons soy sauce
  • 2 tablespoons syrup 

Requirements

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