BBQ

    04 Gæstemenu Go Southern

    Grilled veal ribs with BBQ marinade with chamomile, carrot, marigold and fennel sprouts
    4 people

    2 kg veal ribs
    2 tbsp. tomato paste
    2 dl tomato ketchup
    2 tbsp. brown sugar
    2 tbsp. soy
    2 tbsp. worchester sauce
    1 tsp. chili powder
    1 tsp. crushed star anise
    1 tbsp. chamomile flowers
    3 tbsp. dark rum
    salt and freshly ground pepper
    ½ cup olive oil

    Cut the ribs into small pieces and put up in an ovenproof dish or baking sheet, sprinkle with salt and put in the oven. Cook the ribs at 130-140 ° C for about 1.5 hours, until they are completely and thoroughly cooked, however, without being dry. Meanwhile ribs fry, stir the marinade.
    Put all ingredients into a bowl and stir well to a thick marinade and let it rest for 1 hour.
    Take the ribs out of the oven and let them cool for 5-10 min. And then marinated them in the BBQ marinade and let stand minimun a few hours and marinate, preferably longer ..
    Put the marinated ribs on a hot grill and grill them for 5-6 minutes on each side, so they get a delicious caramelized and crispy crust, but beware they do not burn.

    If you do not have a grill, the ribs also can be made in the oven, roeat them at about 220 degrees, possibly, under the broiler/grill for 12-15 minutes, so they have a nice golden crust.

    4 new carrots
    1 handful of fennel sprout
    1 tbsp. marigold flowers (fresh or dried)

    Wash the carrots and cut the top off.
    Cut the carrots perfectly fine slices; use a mandolin, put carrot slices into a bowl with water, so they stay crisp.
    Arrange on a plate with warm carrot puree on the bottom, the crispy ribs, crispy carrots and sprinkle finally with fennel sprout and marigold and a little olive oil, can also be served on platter and bowls, so it is a little more family style.
    Serve with good bread.

    Carrot Pure
    8 large carrots
    ½ cup cold-pressed olive oil
    Grated zest and juice of 1 organic lemon
    1 tbsp. acacia honey.
    Sea ​​salt and freshly ground pepper

    Peel the carrots, cut them into small pieces, and cook until tender in water for about 20 min.

    Drain the carrots and put them in a blender. Add oil, lemon rind and juice, honey, salt and pepper, and run everything to a fine puree, flavor possible. with a little extra lemon, so there is good freshness in the puree.

    13 Gæstemenu Go Southern

    12 Gæstemenu Go Southern