Norma ECOSTRIKE .308 Winchester 165gr
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Recipe: Thin ribs – and the first potato salad of the spring
Today we offer juicy and tasty ribs accompanied by spring’s first potato salad. A perfect dish for the easter buffet.
This is what you need:
For the ribs:
- 1 kg thin ribs from wild boar
- Spice from Zigges ’’edsmyr/db was here’’ or another BBQ spice that you like
For the potato salad
- 1 kg small potatoes
- 200 g sugar peas
- 1 red onion
- 2 carrots
- 1 bunch of pea shoots
For the vinaigrette
- 2,5 tablespoons liquid honey
- 4 tablespoons white balsamic vinegar
- 1 dl oil
- 1 millilitre salt
- 1 millilitre black pepper
Here’s how you do it:
The ribs:
Put the sous vide in water at 68 degrees. Season the thin ribs with Zigges “Edsmyr was here/DB was here” or another BBQ spice. Put the thin ribs in a vacuum bag and then into the water bath for 24 hours.
Set the oven to 180 degrees. Remove the ribs from the bag and put them on the oven grill for about 10 minutes until the ribs have a nice surface.
The potato salad and vinaigrette
Scrub and boil the potatoes and then let cool. Divide the potatoes into two parts. Cut the sugar peas into smaller pieces. Peel and slice the red onion. Peel the carrots. Then use a mandolin to make thin strips out of them. Put all the vegetables in a bowl. Then add balsamic vinegar, honey, oil, salt and black pepper. Mix all ingredients and top the salad with pea shoots and some chopped nuts if you want to add a little more crunch to the salad.
