Pork ribs seasoned with teriyaki sauce and spring cabbage-yoghurt salad
- 2 kg unseasoned pork ribs with bone
- 2 l water
- 6 black peppers
- 10 allspices
- 2 bay leaves
- 1 tbsp salt
- 1 carrot
- 2 cloves of garlic
- 2 onions
- 1 dl teriyaki sauce
Cut the spareribs into suitably sized pieces and place into a casserole, e.g. Muurikka Summer Kitchen Pot.
Add enough water to cover the meat.
Add the spices and chopped vegetables.
Let the spareribs simmer at a mild temperature for about 1.5 hours.
Let the spareribs cool down in the broth. Then lift them out for grilling.
Grill the spareribs in the Muurikka Electric Grill or Muurikka Pan at a mild temperature, brushing them every now and then with a lot of teriyaki sauce. Serve with fresh spring cabbage-yoghurt salad.
Early cabbage-yoghurt salad:
- 500 g spring cabbage or white cabbage
- 3 carrots
- 3 dl thick natural yoghurt
- 2 tbsp lemon juice
- 1 tbsp honey
- salt and black pepper
Grate the peeled carrots and the cabbage. Mix with natural yoghurt. Season the salad with lemon juice, honey, salt and pepper.