TGIR (Thank god it’s Ribnight) – Here you can find the SPARERIB RECIPE as well as a Threesome of Potatoes ;)

As mentioned before the guys were demanding another sparerib-dish. That’s why I cannot be sure the Ribnight was my own idea instead of the guys juggled me to to do so. If it come to delicious food (and what to do to get it) Cersei Lannister is a choirboy compared to them. But for whatever reason the idea was born we were going to make a Ribnight.

And therefore I had to buy pork. Lot’s of pork.

The postman struggled while dragging the package into the house. He suddenly noticed the sender (Sippel Beef who is my favourite meat-dealer) and asked me if I were going to barf the dog. “Nope, I am not going to feed the dog with it.” The dog responded with looking pitty and sad. “I am going to feed the guys. Those are spareribs.” The postman did not leave without asking wtf I needed THIS AMOUNT of spareribs for.

“Oh, you don’t know them well …”

But I did. And this is why I bought tons of ribs. I choose two variations: the bigger loin ribs and the smaller baby racks. I later found that some of the guys prefered the bigger ones while others were sworn into the smaller ones. So my reco is to use diffrent variations of spareribs too.

Here you can see the still-packed meat supply.

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Fortunately Sippel Beef provides an awesome service so I received the ribs just in time to put them into their marinade.

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What do you need?

Beer-Marinade:

  • 1 bottle of your favourite beer
  • 1 cup of honey
  • 1/2 cup of soy sauce
  • lots of salt, chayenne pepper & chilli
  • some thyme and oregano

BBQ-Marinade:

  • 1 cup of soy sauce
  • 1 cup of honey
  • 1/4 cup of mustard
  • 1 cup of tomatoe sauce
  • 1/4 cup of vinegar (I used apple vinegar)
  • lots of salt, chayenne pepper & chilli

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What do you do?

Beer-Marinade:

  1. Pour the beer into a pot (it should be hot already)
  2. Pour in the soy sauce as well as the honey
  3. Stir well until everything is combined
  4. Add spices & herbs
  5. Add the ribs into the marinade as it is still lukewarm
  6. Massage the marinade into the ribs
  7. Add some additional spices onto the ribs

BBQ-Marinade:

  1. Pour everything into a large bowl
  2. Stir well until everything is combined
  3. Massage the marinade into the ribs

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Now we have done the marinade. Some of you guys will be gasping because I did not mention the rub. Be patient. We will rub them in a second.

What do you do next?

  1. Put all of your ribs into one (or three) slow cooker(s)
  2. Make sure that you pour over the leftover marinade – it should be wet & messy in those pots
  3. Cook the ribs for 6 to 8 hours with low heat
  4. Meanwhile you can create your own rub (or buy one at your favourite meat supplier) out of sea salt, chayenne pepper, chilli and mustard
  5. Massage the ribs with the rub (they should be covered all over) and place them onto a tray. You hould make sure that the overdue fat can bleed out well
  6. Put them onto your grill (or better into your smoker) at least one hour before serving. Make sure you are using a very tasty wood such as cherrywood
  7. Serve them with sauces & beer

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If you proceed like this you make sure  that your ribs will present themselves with a crispy crust while the meat will fell of the bone at the same time. The long-cooking-shit will make it awesomely tender and moist. Nom. Nom. Nom.

Finally, the Food Couture!

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You best serve it with a threesome of potatoes

What do you need?

  • 3 x 2 pounds of potatoes
  • 1 bottle of milk
  • 1 cucumber
  • 3 onions
  • some mustard
  • some honey
  • some garlic
  • some olive oil
  • some oregano
  • some salt, pepper & poison chayenne pepper

What do you do?

Garlic Mashed Potatoes:

  1. Boil the potatoes in their skin
  2. Skin the potatoes as long as they are still warm
  3. Boil the milk and add the skinned potatoes
  4. Mash the potatoes in the warm milk
  5. You can additionally add some butter but you really don’t need it
  6. Add lots of garlic, salt and pepper
  7. Add a diced onion
  8. Stir everything over low heat
  9. Ready to serve

Honey Mustard Potatoe Salad:

  1. Boil the potatoes in their skin
  2. Skin the potatoes and dice them (the potatoes should be cool)
  3. Add two diced onions as well as the diced cucumber
  4. Stir together mustard, honey and some olive oil
  5. Add salt and pepper

Oven Potatoes:

  1. Rinse the potatoes and make sure there is no dirt left
  2. Cut them into a half and place them with the cut-side onto a baking try (you should use a pan liner of course)
  3. Sprinkle some oil over the potatoes
  4. Add lots of salt, pepper & poison oregano
  5. Bake them 30minutes at 180° (356F)

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The buffet is waiting for the guests.

You can see the veggie-stuff in the picture too: pumpkins filled with pak choi, mushrooms and ginger-sauce. Nommy!

The sweet-recipes will follow.

Love,
V.

 

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