Spare ribs with potato skins and cowboy caviar — Footballerei

Here is the sixth recipe in our Super Snack Playoff series, in which we teamed up with Hellmann’s REAL Mayo to find the best football recipe for the playoffs. There are eight recipes from eight cities to choose from, which will be presented to you by the hosts of the Footballerei in the coming days. In the Super Snack Playoffs, the various delicacies compete against each other and you decide on your favorites by voting. The most important ingredient in all eight recipes is Hellmann’s REAL Mayo, irresistibly creamy and tastes sensational.

The cowboy caviar gets its perfect consistency from the creamy Hellmann’s REAL Mayo

Preparation time:

• Spare ribs: 15 minutes prep + 2 hours 15 minutes cooking time
• Cowboy caviar: 20 minutes
• Potato Skins: 20 Minuten
• Tomato Salsa: 5 minutes
• Coffee Cardamom Mayo: 5 minutes

Ingredients for 6 servings:

ingredients Spare-Ribs:

• 3 pieces of pork ribs about 5-6kg
• Salt
• 500 g Hellmann’s BBQ Sauce

Ingredient Cowboy Caviar:

• 1 can of kidney beans approx. 240g
• 1 Dose But ca. 2400g
• 2 tomatoes
• 1 rotten bell pepper
• 1 green pepper
• 5 EL Hellmann’s REAL Mayo
• 2 tbsp Hellmann’s with Garlic Note
• 1 tbsp apple cider vinegar
• 2 THE Öl
• 1 tsp chopped chili
• 2 tbsp chopped coriander greens
• salt, black pepper

Ingredients Potato Skins:

• 6 large potatoes
• Salt pepper
• Oil for brushing

Tomato salsa ingredients:

• 2 tomatoes
• 1 small red onion
• 0.5 bunch of parsley
• 2 THE Öl
• 1 Zirone
• salt, black pepper

Ingredients coffee cardamom mayo:

• 8 EL Hellmann’s REAL Mayo
• 0.5 tsp ground coffee
• 0.5 tsp ground cardamom
• 1 pinch nutmeg
• Some fresh grated ginger
• Salt

Preparation:

Prepare spare ribs:

• Preheat the oven to 150°C
• Salt pork ribs
• Cut the ribs into individual pieces
• Oil a baking sheet
• Place meat on a baking sheet
• Spread 2/3 of the BBQ sauce on the meat and massage in
• Place the ribs, meat side up, on the baking sheet
• Seal the tin tightly with foil
• Place in the oven and cook for 1 hour 45 minutes
• Remove from the oven and brush with half of the remaining BBQ sauce
• Increase oven temperature to 175°C
• Place the ribs back in the oven and bake for 30 minutes
• Take out of the oven
• Increase oven temperature to 180°C
• Brush with the remaining sauce and bake in the oven for another 25-30 minutes
• The ribs should no longer be soggy, but the BBQ sauce should be sticky to the ribs

Preparation of cowboy caviar:

• Drain beans
• Wash and then dice the tomatoes and peppers
• Mix together Hellmann’s REAL mayo, garlic sauce, vinegar, oil and chili
• Mix the sauce with the vegetables
• Add coriander and season with salt and black pepper

Preparing the potato skins:

• Wash the potatoes very thoroughly and pat dry
• Put the potatoes in boiling salted water and cook for about 20 minutes
• Take the potatoes out of the water and let them cool down a bit
• Cut in half and scoop out the inside – you can use it to make a great soup
• Brush the resulting “boat” with oil and season with salt and pepper
• Bake in the oven at 180°C for approx. 20 minutes until crispy
• Remove and serve with cowboy caviar and tomato salsa

Preparation of the tomato salsa:

• Wash and finely dice the tomatoes
• Peel the onion and also finely dice
• Wash, pat dry and chop the parsley
• Mix everything together
• Season with salt, pepper, lemon zest, lemon juice and oil

Preparation of coffee-cardamom-mayo:

• Mix all ingredients together with Hellmann’s REAL Mayo

serving:

• Either you provide the individual components in bowls or put them on plates.

Here are the other recipes from our Super Snack Playoffs: