Preparation
- Fry the tomato paste until it turns slightly brown.
- Peel the onions, chop them up small and fry them.
- Put the ingredients in a pan and boil them up while stirring constantly, and then season.
- Place the baby back ribs on a baking tray, coat with the sauce and cook at 140°C for 10 minutes.
- Coat the spare ribs with the sauce every 10 minutes. Cook for about 60 minutes in total.
- At the end, sprinkle the spare ribs with GOLDSTEIG Grated Mozzarella and leave the mozzarella to melt in the oven at 140°C.
- Wrap the potatoes with butter, salt and garlic puree in aluminium foil and cook in the oven at 160°C for about 45 minutes.
- Cut a cross into the potatoes and press it together to make a small flower shape.
For the ricotta cream:
GOLDSTEIG Ricotta, with the spices and put the ricotta cream on top of the potatoes.
Ingredients
For 4 people:
- 4 baby back ribs
- 1 bag GOLDSTEIG Grated Mozzarella
- 4 large potatoes
- 40 g butter
- Salt, garlic puree
For the spare ribs sauce:
- 20 g tomato paste
- 30 ml tomato sauce
- 1 onion
- 20 ml ketchup
- 1 pinch of curry
- 1 pinch of bread spice
- 1 garlic puree
- 1 pinch of sugar
- 1 tsp honey
- 20 ml smoked oil
- 1 lemon for zest
- A bit of red Asian curry paste
- A bit of instant stock (with no glutamate or yeast extracts) for seasoning
For the ricotta cream:
- 1 pack of GOLDSTEIG Ricotta,
- Sugar, salt, paprika
- Lemon zest
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