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Iberico ribs with Greek rub and yoghurt sauce
Ribs from the barbecue with a Greek rub of oregano, lemon, garlic and rosemary with a sauce of cucumber, yogurt and mint.
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Ingredients
- 2 frozen Taste of the World Iberico spareribs thawed
- 15 g fresh oregano
- 10 g fresh rosemary
- 3 lemon
- 2 toe garlic
- 1 el coarsely ground black pepper
- 1 el coarse sea salt
- 2 el traditional olive oil
- 50 ml Apple juice
- 50 ml apple cider vinegar
- 1 cucumber
- 300 g Greek yoghurt
- 10 g fresh fresh mint
- 1 el za'atar
Kitchen Stuff
Directions
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Remove the spareribs by inserting a cross-head screwdriver between the pulmonary membrane and the bone on the back of the rack.
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Carefully pry the screwdriver back and forth until it is between the fleece and the bone over the entire width.
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Then pull it towards you and pull the entire fleece off the rack.
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For the Greek rub, remove the leaves from the oregano sprigs and the needles from the rosemary sprigs. Cut finely and put in a bowl.
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Clean the lemon. Grate the yellow skin of the lemons above it. Slice the garlic very finely and add together with the black pepper and the sea salt.
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Mix together. Spread the spareribs with the baking brush on all sides with the oil. Rub in with the rub.
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Prepare a barbecue with lid for indirect grilling at 110 ° C. Soak the smokers for 10 minutes in plenty of water and drain well.
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Divide the smokers over the coals and place the Iberico ribs over the cooler part of the barbecue.
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Put the apple juice with the apple cider vinegar into the plant spray and spray the ribs with it.
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Close the barbecue with the lid. Cook the ribs for about 2 hours. Spray them every 30 minutes with the apple juice mixture.
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Take the ribs from the barbecue and pack them in aluminum foil. Before you wrap the foil, spray again with the apple juice.
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Place on the barbecue, seal with the lid and let it cook for approx. 1½ hours.
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Meanwhile, grate the cucumber and let it drain. Mix the cucumber with the yogurt.
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Remove the leaves from the sprigs of mint, cut finely and add to the yogurt.
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Grate the yellow skin of the lemon above it. Mix and season with freshly ground pepper and salt.
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Sprinkle with the za'atar. Serve the Iberico ribs with the tzatziki.
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Nutrition
740Calories
Sodium33% DV800mg
Fat89% DV58g
Protein90% DV45g
Carbs3% DV8g
Fiber4% DV1g
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