The green colour and full garlic flavour of the Spanish marinade make this dish stand out. Delicious after a siesta or with dinner.
Spare ribs Sweet Salmiak
- Rub the Dutch Spices all-round tasty Seasoning into all sides of the spare ribs and leave to marinate for at least several hours and preferably for 1 day.
- Cook the ribs on a pre-heated barbeque (around 120° C) with the lid closed for around 3 hours.
- Glaze the ribs with the Spices Sweet Salmiak Sauce, wrap them in aluminum foil and cook them on the barbeque (at around 130° C) for a further 2 hours.
- Remove and discard the aluminum foil, glaze the ribs once again with the Dutch Spices Sweet Salmiak Sauce and put back on the barbeque for another 1 hour.
The Ginger, Lime & Chilli Marinade gives these original skewers for on the barbecue a typically Asian fresh and spicy taste.