Gastronomixs

Caramelised spare ribs

These spare ribs are first brined and then vacuum-cooked at a low temperature. This results in wonderfully tender meat which is also suitable for preparing mise en place.

Creation by Rik van den Eijnden

Caramelised spare ribsEnlarge

Ingredients

50

g

honey

100

g

sweet chilli sauce

1

 

lime

4

sprigs

thyme                      

50

g

brown caster sugar

1

 

rack of spare ribs

1

litre

water

80

g

curing salt (colorozo)

Preparation method

Serving suggestions

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