BBQ ribs, fresh veggies and sour cream with chives


Who doesn’t like bbq. I mean, come on! I just love it. It’s not that much fun in the winter, so I prepared this recipe for you – you won’t need a grill at all and the result is genius. The smoked paprika gives it a nice kick and incredible flavour.

For 2 portions

800 g pork ribs (I used the pork belly high ribs)
1 cucumber
1 carrot
1 green apple
200 g broccoli
50 g chives
200 g sour cream
ground cinnamon
ground smoked paprika
salt and pepper

BBQ glaze

8 tbs ketchup
8 tbs brown sugar
2 tbs Worcestershire sauce
2 tbs soy sauce (ideally Kikkoman)
2 cl Jack Daniel’s
2 tbs balsamico vinegar
1 tbs sweet paprika
1 tbs smoked paprika
200 ml orange juice
1 freshly grated ginger

Season the ribs with salt and pepper, you can even marinate them overnight. Pan-sear them with some oil. Put them in a pressure cooker with water (about 30 dcl would be fine) and cook for 45 minutes.

After taking the meat out, let the it rest and then move it to a baking tray. Grill in the oven at 180C for 10 minutes (or you can use a charcoal grill in the summer, of course).

The glaze is really simple. Just let all the ingredients simmer (except the orange juice) in a pot for about 10 minutes. Add the juice at the end and bring to boil. If you put it in the fridge, it will be fine for 2 weeks. So make sure to prepare enough, you will definitely use it more than once!

Cut the broccoli and cook in salted water for just a minute. Julienne the cucumber and carrot and slice the apple. Season lightly and mix all together.

Chop the chives finely and mix it with sour cream. You can even add a few drops of lemon and salt. Serve warm with enough paper towels! Enjoy 🙂