Ingredients
-
Pork ribs
- 1.6 kg Ribs (flat bones)
- 2 cloves of garlic
- 2 tbsp. finely grated ginger
- 2 dl apple juice
- 150 g barbecue sauce
- 100 g Sweet chili sauce
-
Salt, pepper
Fritters
- 750 g Carrots
- 750 g Flensted Cafe with peel (96865)
- 750 g Beets
- 1 dl oil
- Optional: paprika
-
Salt, freshly ground pepper
To
- 500 g Flensted Coleslaw (50098)
- 500 g tzatziki
Preparation
Pork ribs
Place the ribs in a baking dish and pour a mixture of crushed garlic, ginger, and apple juice over them.
Bake them for 45 minutes at 160°C.
Mix the barbecue sauce and sweet chili sauce together and brush it onto the chicken legs.
Roast them for another 15 minutes, brushing them with oil regularly. Be careful not to let them get too dark.
The sugar in the sauce burns easily.
Cut the bones into slightly smaller pieces
Fritters
Cut the carrots into quarters lengthwise and spread them out on a baking sheet along with the potatoes and beet sticks.
Toss them in oil, season them, and bake them in the oven at 210°C until they are crispy and golden brown.
Serve the spare ribs with fries, coleslaw, and tzatziki.
