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  • Grilled spareribs with apple mustard
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    and split yellow pea purée with rutabaga
    By Claus Meyer

    Grilled spareribs with apple mustard

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    Servings: 4

    PREPARATION:

     
    • 1

      In the water, bring the rutabaga, the split peas and the spareribs to the boil with the bouquet garni and skim. Simmer slowly for 1 hour.

    • 2

      Take out the meat, season with salt and pepper and allow to cool, covered with plastic wrap to prevent it drying out.

    • 3

      Remove the bouquet garni and blend the peas and rutabaga into a rustic mash. Season with salt and pepper and maybe a little cider vinegar.

    • 4

      Apple mustard: Wash the apples and quarter them. Steam with the peel and core intact in a covered pot until completely soft. Blend finely and pass through a fine mesh sieve. Season the mash with the cider vinegar, coarse mustard and the brown sugar.

    • 5

      Rutabaga Crudités with Ramsons: Peel the rutabaga and slice or grate into thin matchstick-sized pieces. Wash the rutabaga pieces and drain well.

    • 6

      Peel the apples, quarter and then remove the core. Chop into smaller pieces and blend or pound together with a mortal and pestle with the ramsons and the rapeseed oil. Adjust the consistency and taste with the cider vinegar and season with salt and pepper.

    • 7

      Mix the rutabaga with the dressing and season to taste again.

    • 8

      Just before serving, rub the spareribs with the apple mustard and grill them quick and hard over charcoal or in a grill pan, one minute on each side. Serve the spareribs in smaller pieces with the warm pea purée and the rutabaga crudités.

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  • Servings: 4

    PREPARATION:

     
    • 1

      In the water, bring the rutabaga, the split peas and the spareribs to the boil with the bouquet garni and skim. Simmer slowly for 1 hour.

    • 2

      Take out the meat, season with salt and pepper and allow to cool, covered with plastic wrap to prevent it drying out.

    • 3

      Remove the bouquet garni and blend the peas and rutabaga into a rustic mash. Season with salt and pepper and maybe a little cider vinegar.

    • 4

      Apple mustard: Wash the apples and quarter them. Steam with the peel and core intact in a covered pot until completely soft. Blend finely and pass through a fine mesh sieve. Season the mash with the cider vinegar, coarse mustard and the brown sugar.

    • 5

      Rutabaga Crudités with Ramsons: Peel the rutabaga and slice or grate into thin matchstick-sized pieces. Wash the rutabaga pieces and drain well.

    • 6

      Peel the apples, quarter and then remove the core. Chop into smaller pieces and blend or pound together with a mortal and pestle with the ramsons and the rapeseed oil. Adjust the consistency and taste with the cider vinegar and season with salt and pepper.

    • 7

      Mix the rutabaga with the dressing and season to taste again.

    • 8

      Just before serving, rub the spareribs with the apple mustard and grill them quick and hard over charcoal or in a grill pan, one minute on each side. Serve the spareribs in smaller pieces with the warm pea purée and the rutabaga crudités.

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