A succulent dish typical of American cuisine, perfect for a summer outdoor lunch or dinner. The ribs are slowly cooked and glazed with BBQ sauce, accompanied by a mix of grilled vegetables that balance the flavors with freshness and crunchiness. This recipe combines the American tradition of BBQ ribs with the Mediterranean lightness of grilled vegetables. Perfect for a barbecue with friends or a tasty family meal.
Remove the back membrane of the ribs.
Rub the ribs with the spices (paprika, garlic, onion, salt and pepper).
Wrap them in cling film and let them rest in the fridge for at least 2 hours (better overnight).
Cook them in the oven at 150°C for 2 hours, wrapped in aluminum foil.
Remove the foil, brush with BBQ sauce and grill (or use a convection oven) for 10-15 minutes at 200°C.
Wash and slice the vegetables thickly.
Season them with oil, salt and oregano.
Grill them on a grill or barbecue for 3-4 minutes on each side.
Add a pinch of chili to the BBQ sauce.
Vegetables may include red onion or mushrooms.
You can also marinate the ribs with beer or honey.
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Store in the refrigerator in an airtight container for a maximum of 3 days. Reheat in the oven or pan.
United States
| Energy (kcal) | 206.22 |
| Carbohydrates (g) | 6.21 |
| of which Sugars (g) | 5.88 |
| Fat (g) | 14.35 |
| of which Saturates (g) | 4.67 |
| Protein (g) | 11.37 |
| Fiber (g) | 4.17 |
| Sale (g) | 0.03 |
