Roasted pork ribs with barbeque sauce

Description Marinated pork ribs with barbecue sauce and baked in the oven.

Presentation suggestion Accompanied by fries, crudités or grilled vegetables. Like an American party!

Tasting note The most tender and tender meat of the pig with the rich touch of barbecue sauce.

Formats For large kitchens and hotels.

Other products

Cooked mince Ref.

Roasted cocktail chorizo Ref. 355503

Duck mousse with orange bits Ref. 311643

Grilled chicken breast fillets Ref. 355152

See more products

Warm potato salad with beetroot and pastrami

4 people

Ingredients

500gr of small potatoes
3 cooked beets (250gr), without skin.
6 finely sliced onions.
300gr of pastrami Cuit’s fillet.
5 radishes, thinly sliced.

For dill dressing
1/3 cup (85gr) low-fat natural yogurt.
1 tablespoon low-fat mayonnaise.
2 tablespoons chopped dill.
1 tablespoon chopped capers.

Preparation

1 Cook the whole potatoes, with skin, in a saucepan with lightly salted boiling water, for 15 minutes or until soft.
2 Mix the ingredients in a bowl.
3 Cut beets in julienne.
4 Drain the potatoes and cut into thick slices.
5 Put the potatoes in a silver to serve with half of the onions and the Cuit’s pastrami slightly folded.
6 When serving, add the beet to the salad and carefully stir. Sprinkle with the dressing.
7 Spread the remaining onions and radishes for the dish and serve lukewarm.