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Spare ribs with cherry glace

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Use this recipe with:

Long

Accessories:
P R O F I L E
Chilled ​4°C
1 Full Tray
From Scratch

Stage 1

160 °C

  • Combi-steam
  • 00:50 | -
  • 3

Stage 2

210 °C

  • Convection
  • 00:10 | -
  • 3
  • 3
R E C I P E
2 kg Spare rips
4 pcs Spring onions
400 g Cherrys
4 tsp Tomato paste
8 tsp Cherry juice
5 tsp Soy sauce
4 tsp Cherry jam
4 tsp Sweet mustard
4 tsp Olive oil
2 pinch Salt
2 pinch Pepper
Ingredients
Blend the spring onions, cherry’s, tomato paste, cherry juice, soy sauce, jam, mustard and olive oil well to a nice sauce, and season it with salt and pepper. Glaze the spare ribs from both sides with the cherry sauce and place them in a frying basket. Put the basket into the preheated Convotherm. Open the door every 20 min and glaze each rib again. When you want it crisper or brown in color, you can use a higher temp with C&T at the end.
1. Food Preparation
As a reminder for glazing, you can also use the step message in a recipe.
2. Cooking Instruction
Serve the ribs with the rest of the cherry sauce, together with potato wedges.
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.