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slowroasted ribs and what to serve with it |
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#1 |
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Forum Member
Join Date: Jan 2005
Location: Essex Baby Yeah !!
Posts: 4,883
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slowroasted ribs and what to serve with it
I am doing slow roasted ribs this evening for dinner.
A couple of questions, I have left the ribs to marinade in BBQ sauce, if I put them on a low heat about 1.00pm and go out will they be burnt around 6.00pm when I go to dish up. What can I serve with it, If i just put a couple of ribs on the mans plate he's going to want to know where the rest of his dinner is. They are nice fat ribs though
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#2 |
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Join Date: Aug 2006
Posts: 12,236
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Coleslaw, corn on the cob and fries are the traditional sides. 5 hours sounds a long time to me.
I use this recipe but give them an extra half hour in the oven. http://www.foodnetwork.com/recipes/t...ipe/index.html |
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#3 |
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Join Date: Jan 2006
Posts: 3,638
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I would roast rooted veg along with them, first coating them with a honey, mustard mix. Bake for 1 hr. Serve with a dusting of herbs to your taste. I would use Coriander. Green peas would be good as an extra to add bright colour.
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#4 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Quote:
I would roast rooted veg along with them, first coating them with a honey, mustard mix. Bake for 1 hr. Serve with a dusting of herbs to your taste. I would use Coriander. Green peas would be good as an extra to add bright colour.
BBQ Beans are always good as well. |
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#5 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I would also say a coleslaw or variation. e.g. cabbage, onion and herbs with a vinigarette or just a little mayo.
Then wedges or skins with a dip or extra bbq sauce/marinade. |
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#6 |
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Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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Definitely coleslaw
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#7 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
I would also say a coleslaw or variation. e.g. cabbage, onion and herbs with a vinigarette or just a little mayo.
http://uktv.co.uk/food/recipe/aid/634661 |
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#8 |
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Join Date: Jun 2005
Location: Sunny Manchester
Posts: 5,561
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spicy sweet potato wedges are dead easy and good with any fatty meat.
But as they can be a bit dry, a good cauli cheese can work to with a jacket spud- honest! |
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#9 |
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Join Date: Jan 2010
Posts: 307
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Quote:
I would roast rooted veg along with them, first coating them with a honey, mustard mix. Bake for 1 hr. Serve with a dusting of herbs to your taste. I would use Coriander. Green peas would be good as an extra to add bright colour.
Actually honey glazed root vegetable is what I has in my mind. Coleslaw just seems so wrong
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#10 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Coleslaw just seems so wrong
![]() You have soft sticky ribs and a crunchy, fresh and zingy side to cut through the fat and richness. |
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#11 |
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Forum Member
Join Date: Feb 2007
Posts: 594
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Finger food! Onion rings, wedges (sweet or otherwise), mushrooms, corn, chunky veg (raw or cooked) - you did want a banquet, did you?
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#12 |
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Join Date: Jan 2006
Posts: 3,638
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Quote:
Actually honey glazed root vegetable is what I has in my mind. Coleslaw just seems so wrong
![]() The honey glazed veg are really really good with ribs, I do them with ham and pan fried chicken too. The veg need very little honey so they are really healthy. |
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#13 |
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Forum Member
Join Date: Jun 2008
Posts: 15,890
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Quote:
I would roast rooted veg along with them, first coating them with a honey, mustard mix. Bake for 1 hr. Serve with a dusting of herbs to your taste. I would use Coriander. Green peas would be good as an extra to add bright colour.
Doesn't the honey burn after being in the oven for an hour? Sounds nice though. I would serve the ribs with potato salad and corn on the cob. |
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