Veal ribs in barbecue sauce with raspberry vinegar
Ingredients
- 1.6 kg of veal spare ribs
To prepare the spice mixture for the seasoning
- 3 teaspoonfuls of strong or sweet paprika
- 3 teaspoonfuls of cane sugar
- 2 teaspoonfuls of pink Himalayan salt
- 1 teaspoonful of mustard seeds
- 1 teaspoonful of black pepper in grains
- ½ teaspoonful of garlic in powder form
- ½ teaspoonful of hot pepper in powder form
For the sauce
- 1 red onion
- ½ glass of ketchup
- ½ glass of raspberries
- 2 spoonfuls of raspberry jam
- 2 spoonfuls of mustard
- 3 spoonfuls of honey
- 4 spoonfuls of raspberry vinegar
- 2 spoonfuls of Worcestershire sauce
Method
- Clean the ribs, removing the gristle.
- Place all the spices together in a mortar and reduce to a powder with the pestle.
- Divide the ribs into four portions and massage with half of the spice mixture. Place in a vacuum in special vacuum cooking bags.
- Immerse them in water with a Roner (precision immersion cooker) and cook at 80°C for 8 hours. When cooked, blast cool to +3°C.
- Open the vacuum bags and keep the cooking juices. Reduce the juices by ¼.
- With the aid of an immersion whisk, whisk all the ingredients of the sauce, adding the reduced cooking juices. Place the rest of the spices on the ribs. Brush with the sauce. Then place on the grill to caramelise them, brushing again every now and then. Grill for about 7 minutes per side, then serve.
Photo credits:©EUBEEFASIA
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