Spare Ribs from Iberico Pork
with Coleslaw
Ingredients for 4 people
- For the ribs:
- 1.4 kg Iberico pork ribs
- Salt
- Pepper
- For coleslaw:
- 200 g carrots
- 800 g white cabbage
- 100 g radishes
- 50 ml Kühne Condimento Balsamico Bianco
- 1 tsp. salt + 1 tbsp. sugar to taste
- 100 ml Kühne Made for Meat Made for Meat Sriracha Chili
The nutritional values given are approximate and should be taken as a guide.
Products used
Preparation
Utensils: Kettle barbecue, wood briquettes, knife, board, aluminium foil, peeler, grater, bowl, brush.
1. Preheat the grill indirectly to approx. 220° C. Rinse cold ribs, pat dry and remove the silver skin. Season with salt and pepper. Place the ribs on top of each other and wrap in aluminium foil. Then grill with a closed lid under indirect heat for about 2 hours.
2. In the meantime, wash carrots, peel and grate for the coleslaw. Wash the white cabbage and cut into thin strips. Mix carrots and white cabbage, season with Kühne Balsamic Honey, 1 tsp salt and 1 tbsp sugar and knead for about 2 minutes. Then let marinate for 30 minutes. Wash the radishes and shake dry. Cut off green parts of the radishes and set aside. Slice the radishes into thin slices and fold into the carrots and cabbage with the green parts. Season with salt and sugar again.
3. Take 3 ribs out of the aluminium foil and bake for approx. 4 minutes in direct heat while turning occasionally. Brush the top of the spareribs with Kühne Made for Meat Sriracha Hot Chilli and caramelise in an indirect heat with the lid closed for about 5 minutes. Cut ribs and serve with coleslaw and Kühne Made for Meat Sriracha Hot Chilli.
