Barbecued Ribs with Potato Wedges recipe

Ingredientsfor

For the barbecued ribs: 2 kilograms Pork ribs

For the marinade: 2 Tbsps Tomato paste; 2 Tbsps Plum butter; 1 Tbsp grated Horseradish; 2 Tbsps thinner honey; 1 Tbsp grated ginger; 2 centiliters sherry; 2 Tbsps balsamic vinegar; 2 Tbsps vegetable oil; salt; cayenne pepper

for the potato wedges: 6 potatoes; ½ tsp Chili powder; salt; peppers (from the mill); 3 Tbsps vegetable oil

for the tomato salsa: 1 onion; 2 garlic cloves; 2 Tbsps vegetable oil; 400 grams Tomatoes; salt; peppers (from the mill); Tabasco sauce; 1 pinch sugar

How healthy are the main ingredients?

Tomato Tomato paste honey Horseradish ginger sugar

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Preparation

For the marinade: Whisk together all the ingredients for the marinade.

For the barbecued ribs: Rinse the ribs, pat dry, cut apart into two rib sections and brush with the marinade. Cover and marinate in a cool place for about 6 hours. Finish grilling the spare ribs on the grill while turning for about 15 minutes. Marinade continuously.

For the potato wedge: Scrub the potatoes under running water and cut into wedges. Boil potatoes in salted water for about 5 minutes. Blanch and then drain.

Whisk the oil with the chili powder, salt, and pepper. Toss the potato wedges with the chili oil. Bake in a preheated oven at 250°C (approximately 475°F) for about 5 minutes. Turn and then bake for 5 more minutes.

For the tomato salsa: Peel the onion and the garlic and chop finely. Sweat in a pan with hot oil. Crush the tomato with a potato masher. Season with salt, pepper, Tabasco, and sugar. Bring to a boil and then let simmer for about 20 minutes.

To serve, plate barbecued ribs with potato wedges and tomato salsa.

Calorie	1,427 cal.	(68 %)
Protein	100 g	(102 %)
Fat	95 g	(82 %)
Carbohydrates	41 g	(27 %)
Sugar added	10 g	(40 %)
Roughage	4.2 g	(14 %)

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Ingredients

Barbecued Ribs with Potato Wedges