Ingredients
-
Spareribs
- 1.6 kg Ribs (flat bones)
- 2 cloves Garlic
- 2 tbsp. Finely grated ginger
- 2 dl Apple juice
- 150 g Barbecue sauce
- 100 g Sweet chili sauce
-
Salt, Pepper
Fries
- 750 g Carrots
- 750 g Flensted Café skin-on fries (96865)
- 750 g Beetroots
- 1 dl Oil
- Optional paprika
-
Salt, freshly ground pepper
For
- 500 g Flensted Coleslaw (50098)
- 500 g Tzatziki
Preparation
Spareribs
Place the ribs in a baking dish and pour a mixture of crushed garlic, ginger, and apple juice over them.
Roast them for 45 minutes at 160°C.
Mix the barbecue sauce and sweet chili sauce together, then spread it over the ribs.
Roast them for another 15 minutes, brushing frequently. Be careful not to let them burn.
The sugar in the sauce burns easily.
Cut the ribs into smaller pieces.
Fries
Cut the carrots lengthwise into quarters and spread them out on a baking sheet with the potatoes and beetroot sticks.
Toss with oil, season, and bake in the oven at 210°C until crispy and golden.
Serve spareribs with fries, coleslaw, and tzatziki.
