Lamb Spare Ribs, Capsicum Dressing, Sweet & Sour Vegetables

Name: Lamb Spare Ribs, Capsicum Dressing, Sweet & Sour Vegetables
Yield: 10
Ingredients: 3.0kg Lamb Spareribs; 300.0ml Orange juice; 300.0ml Cola; 3.0x Sprigs of thyme; 3.0x Sprigs of rosemary; 2.0x Garlic bulbs, chopped; 300.0g Ketchup; 2.0tsp Paprika; 1.0tsp Cajun spices; 2.0tbsp Ginger syrup; 4.0x Red capsicums; 400.0ml Marinade; 150.0g Ketchup; 0.0 Olive Oil; 0.0 Salt And Pepper; 2.0x Large Beets, cooked; 2.0x Large Carrots; 400.0ml Vinegar; 200.0g Sugar; 2.0x Shallots, finely chopped; 2.0x Sprigs of thyme; 60.0g Gherkins; 15.0g Rocket cress; 4.0tbsp Pickled silver onions

Lamb Spare Ribs, Capsicum Dressing, Sweet & Sour Vegetables – Recipe

Dutch Michelin starred chef Erik van Loo is a street food aficionado. He published a cookbook with his interpretation of the food he eats on the streets of his hometown, Rotterdam. This recipe is a simplified version of the lamb spare ribs in his book. Leave the lamb to marinate overnight and you will end up with tender, intensely flavoured ribs.

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Lamb spare ribs

Lamb Spareribs 3.0 kg
Orange juice 300.0 ml
Cola 300.0 ml
Sprigs of thyme 3.0 x
Sprigs of rosemary 3.0 x
Garlic bulbs, chopped 2.0 x
Ketchup 300.0 g
Paprika 2.0 tsp
Cajun spices 1.0 tsp
Ginger syrup 2.0 tbsp

Bell pepper dressing

Red capsicums 4.0 x
Marinade 400.0 ml
Ketchup 150.0 g
Olive Oil
Salt And Pepper

Sweet and sour vegetables

Large Beets, cooked 2.0 x
Large Carrots 2.0 x
Vinegar 400.0 ml
Sugar 200.0 g
Shallots, finely chopped 2.0 x
Sprigs of thyme 2.0 x

Before serving

Gherkins 60.0 g
Rocket cress 15.0 g
Pickled silver onions 4.0 tbsp

Main Meals

Ribs & BBQ

Casual Dining

Lamb

Asian

Australian

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Preparation

Lamb spare ribs
- Mix all the ingredients, except for the spare ribs, in a bowl.
- Put the ribs in a large pan; pour over the marinade, cover and leave to marinate for 12 hours in the refrigerator.
- Cook the spare ribs on low heat until they are just done. Check regularly: the meat should be tender and soft but it shouldn't fall of the bone. Remove the ribs from the pan and leave to cool.
- Reduce the marinade until 400 ml of liquid. Put through a sieve and keep aside.
Bell pepper dressing
- Remove the skin of the bell peppers with a vegetable peeler, clean them and chop into pieces. Cook in a little water until tender and blend smooth.
- Bring the pepper puree to the boil with the marinade, the orange juice and the ketchup. Reduce by half. Leave to cool and whisk in the olive oil.
- Season with salt and pepper.
Sweet and sour vegetables
- Finely dice or thinly slice the beetroots and the carrots.
- Bring the vinegar to a boil with the sugar, the shallots, the thyme and 150 ml of water and stir until the sugar is dissolved.
- Pour the hot mixture through a sieve over the vegetables and leave to cool.
Before serving
- Mix the pickled beetroot and carrots with the gherkins and silver onions.
- Cut the ribs into serving portions and serve with the dressing and the sweet and sour vegetables. Garnish with rocket cress.