Spare ribs with coleslaw and boat potatoes

Spare ribs with coleslaw and boat potatoes are a delicious dish from the USA. The ready-marinated spareribs you can buy are far too salty for my taste. Also, I don't think it's tender enough, so I've found my own method to make it better.

I put it in a long pan in the oven, fill in approx. 2 dl water, take foil over and set it at 100 degrees for approx. 4 hours. Then I have varied a bit in relation to the weather. If it is outside, I have browned it on a foil on the grill and if it is indoor, I have taken off the foil, completely out of the water if it is too much and browned it at 200 degrees. For both methods, I apply Sweet Baby Ray's Hickory & Brown Sugar sauce every 15 minutes, until the spare ribs have a nice, shiny and brown surface. I can guarantee that it is so tender, that it falls off the bones and tastes absolutely beautiful.

The boat potatoes:

Drizzle a little olive oil in a long pan, divide the potatoes into boats, put them in the long pan, add salt and pepper and possibly. other spices you fancy, e.g. peppers, drizzle over a little more oil, mix well and put them in the oven on full blast. When they start to get a little color, turn them down to 200 degrees and let them fry until they are crispy on the outside and soft on the inside.

You can make the Coleslaw easily by mixing:

1 bag of mayonnaise

1 box of sour cream

½ lime, only the juice

2 tablespoons sugar

2 ss HP saus

4 ss agurkmiks

1 ss eplesidereddik

salt and pepper

1 bag of grated carrot and cabbage

If you want a little more work, you can grate the carrot and finely chop the cabbage yourself.

You can find more spare rib recipes here.

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