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Spare ribs

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Long

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P R O F I L E
Chilled ​4°C
4 Portions
From Scratch

Stage 1

130 °C

  • Combi-steam
  • 01:30 | -
  • 1
  • 2

Stage 2

220 °C

  • Convection
  • 00:10 | -
  • 2
  • 1
R E C I P E
2 kg Spare Ribs
100 ml Apple Juice
1 tbs Sugar
4 tbs Olive oil
3 pinch Chili powder
2 tbs Honey
3 pinch Cinammon
2 tsp Paprika powder
2 tbs Rosmary, chopped
3 pinch Black Pepper
2 tsp Sea Salt
Ingredients
Rinse the meat and pat dry. Make a marinade with all the other ingredients (except the salt) and brush the meat generously with it. Leave the spare ribs to marinate in the refrigerator for 1-2 days.
1. Food Preparation
Just before cooking, salt the meat so that it does not dry out. During the cooking process, the meat can be repeatedly brushed with the marinade.
2. Cooking Instruction
The spareribs should be served crispy and sticky. This goes well with French fries (see recipe French fries) which can be pushed together with the spareribs in the second cooking stage. The marinade can be adjusted as desired and to taste.
3. Food Serving Instruction



Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.