Spareribs with a salad of broccoli and cauliflower crudité

Serves 2 people
Prep time 2.5 hours

700 g spare ribs
1 ½ dl BBQ sauce – smoked chipotle
1 tbsp French sea salt
½ broccoli
¼ cauliflower
8 caper berries
2 tbsp oil – lemon
Salt & pepper

Rinse the broccoli and cauliflower and cut them into thin slices on a mandoline slicer. Put the slices in a container filled with cold water and put it in the fridge for 15 minutes. Drain the water and mix with oil, salt, pepper and caper berries.

Prepare the spare ribs. Remove the membrane if needed. Spread BBQ sauce on the ribs and let them sit for a few hours. Grill them over indirect heat.

Barbecue Sauce, Smoked Chipotle, 25 cl.

Barbecue Sauce, Smoked Chipotle

Capers, with stalks, 200 g.

Capers, with stalks

Olive oil, Lemon, 25 cl.

Olive oil, Lemon

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