Veal spare ribs with garden vinaigrette

Total time: 13hr 15m
Preparation Time: 10m

For 4 people

Nutritional Information

Contains 726 Kcal, 28g Protein, 19g Carbohydrates, 59g Fat


  • Marinade
  • 2 tbsp olive oil
  • 2 tbsp cane sugar
  • 1 garlic clove, pressed
  • 3 tbsp smoky chipotle chili salsa
  • To marinate
  • 1.5 kg Spareribs (e.g. veal spare ribs on the bone)
  • To grill the spare ribs
  • 1.25 tsp salt
  • a little pepper
  • Vinaigrette
  • 1 dl olive oil
  • 1 dl apple vinegar
  • 1 tsp salt
  • 2 tbsp chives, finely chopped
  • 1 red onions, finely chopped
  • a little pepper
  • 1 garlic clove, pressed
  • 1 red chilli pepper, deseeded, finely chopped
  • 1 apples, diced
  • 50 g celery, diced
  • 1 carrots, diced

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  • Marinade

    To make the marinade, mix the oil with all the other ingredients up to and including the BBQ sauce.
  • To marinate

    Brush the spare ribs with the marinade, cover and leave to marinate in the fridge for approx. 12 hrs. Take the meat out of the fridge approx. 30 mins. prior to cooking. Remove the meat from the marinade. Wipe off the marinade, set aside.
  • To grill the spare ribs

    Charcoal/gas/electric grill: Season the spare ribs, grill over/on a medium heat (approx. 200°C) for approx. 25 mins. turning occasionally. Brush every so often with the reserved marinade. Reduce the heat or push the embers to one side, cover and grill for a further 40 mins., turning occasionally.
  • Vinaigrette

    Combine the vinegar, oil and chives in a bowl, season. Add the onion and all the remaining ingredients, mix. Serve with the spare ribs.

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