Lamb Spare Ribs with Capsicum Dressing and Sweet and Sour Vegetables
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 spareribs in his book. Leave the lamb to marinate overnight and you will end up with tender, intensely flavoured ribs.
Ingredients
Lamb spareribs
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Lamb Spareribs 3 kg
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Orange juice 300 ml
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Cola 300 ml
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Sprigs of thyme 3 x
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Sprigs of rosemary 3 x
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Garlic bulbs, chopped 2 x
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Ketchup 300 g
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Paprika 2 tsp
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Cajun spices 1 tsp
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Ginger syrup 2 tbsp
Bell pepper dressing
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Orange juice 300 ml
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Ketchup 150 g
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Red capsicums 4 x
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Marinade 400 ml
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Olive oil
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Salt and Pepper
Sweet and sour vegetables
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Sprigs of thyme 2 x
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Large Beets, cooked 2 x
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Large Carrots 2 x
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Vinegar 400 ml
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Sugar 200 g
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Shallots, finely chopped 2 x
Before serving
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Gherkins 60 g
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Rocket cress 15 g
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Pickled silver onions 4 tbsp
Preparation
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Lamb spareribs
- 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 spareribs 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.
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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.
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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.
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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.