Spicy veal spare ribs
Veal spare ribs from Jan are prepared sous-vide. Open the packaging and remove any excess fat and jelly from the rib. We have a tip to make that step easier. Immerse the packaging in hot water for a short while. The rib can be taken out of the packaging almost without fat and jelly. You can prepare veal spare ribs in several ways.
Oven: Preheat to 230°C. Then heat in the oven for 12 to 18 minutes.
Grill: Preheat on the highest setting, then under the grill for 8 to 10 minutes.
BBQ: The spare ribs have already been pre-cooked, heat them on the BBQ for 8 to 10 minutes.
Heat a vegetable pan over medium heat, add olive oil, chopped onion, garlic and madras curry. Sauté gently without browning. Add the cooked sweetcorn, salt and peppers to taste. Cook for approx. 15 min on low heat. Cut the spare ribs into chunks, serve with the cooked 'curry corn'.
- 1.5 kg spicy veal spare ribs
- 2 tbsp olive oil
- 1 large onion chopped
- 1 garlic clove chopped
- 1 tbsp madras curry
- 600 g fresh corn kernels cooked
- 250 g cream