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Now that I'm testing ribs, I thought about making rib rolls. I haven't done that before. The challenge here is to get the flavor all the way through the meat. A tip for that is to make large cuts on the underside so that the marinade soaks in, on the top it's easier because you're cutting open the skin.
CORIANDER RIB ROLL
1.5 kg ribs
3 teaspoons salt
2 teaspoons pepper
2 dl water
Procedure:
- Salt and pepper the ribs, wrap in foil and leave in the refrigerator for 2 days.
- Spread the coriander paste well on the top and bottom.
- Roll the ribs together and insert 2 toothpicks on each side to create a roll.
- Place 2 dl of water in the bottom of a baking pan. Build up with a plate and cover with foil.
- Bake for 45 minutes at 230 degrees.
- Remove the foil and continue baking at 200 degrees for 1-1.5 hours.
For this one, I would suggest serving potatoes, brown sauce and date glazed vegetables.
How to do it: sauté steamed vegetables for a few minutes with date chutney and sesame seeds.
