Grilled Veal Ribs with Japanese Potato Salad

 

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It’s strange but I guess rolled meat roasts are not common in Stuttgart.  I did find one a while back but after that experience I always buy them in France to bring back to Stuttgart.  With so many other cuts of pork, especially roast like, I guess the Germans just can’t be bothered.

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I went over to Fresh Paradise thinking that they might have the roast, but no.  They did have some veal baby back ribs that I thought were interesting, so I bought those thinking of a slow grill with Asian marinade.

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A side of Japanese potato salad sounded good but I didn’t have any cucumbers.  But mind made up, I substituted some cute mini courgettes.

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One thing about Germany, if you don’t know how to boil and egg you don’t have to.  These colored, pre-boiled eggs have nothing to do with Easter, they are available year round.  I imagine the color is applied to separate the raw from the boiled.  I love these eggs!

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The courgettes were a great substitute.

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Everyone in the family likes this potato salad almost as much as my Mom’s :)

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For over 30 years, no matter which country we were in, we would attend the yearly U.S. Marine Corps Birthday Ball.  The Marines would always provide each guest with a souvenir; beer mugs, wine glasses, Champagne flutes.  Here’s one from Addis Ababa, Ethiopia.  Oorah!

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Grilled Veal Ribs

5-6 slabs of baby back veal ribs

3 spring onions, whites and greens, chopped

8-10 garlic cloves, chopped

1 inch ginger piece, chopped

1/2 cup sake

1/4 cup rice vinegar

3/4 cup tamari soy sauce

1/4 cup fish sauce

1/4 cup honey

2 tbsp peanut oil

1 tbsp sesame oil

Mix all ingredients together and pour over the ribs.  Marinate over night.  Barbecue the ribs off flame, top down at between 300-325 F for about 3 hours, turning and basting occasionally.

Japanese Potato Salad

1 1/2 lb potatoes

2 carrots

3 mini courgettes, thinly sliced

1 small onion, thinly sliced

4 hard boiled eggs, chopped

3/4 cup of mayonnaise

Salt and pepper

Boil the carrots and potatoes together until tender.    Cube the potatoes and thinly slice the carrots.   Put in a mixing bowl with the chopped eggs, courgettes, onion and mayonnaise.   Add salt, pepper and mix well.

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Asian, Cooking, Food and Wine, Japanese, Main dishes, Recipes, Salad, side dish and tagged , , , , , , , , , . Bookmark the permalink.

33 Responses to Grilled Veal Ribs with Japanese Potato Salad

  1. This isn’t your run-of-the-mill barbecue, is it? Looks and sounds lip-smackingly good! The salad rocks as well. My dinner menu is set, thank you! :-)

  2. Amanda says:

    Beautiful bbq. So funny about the colored eggs. This looks like a perfect salad.

  3. Spectacular, Rosemary. Spectacular. I’m a big fan of veal, not that it’s frugal…

  4. kathysimmons says:

    Veal ribs! What a treat. But the Marine Corps birthday ball just made the potato salad better. Tx Rose for our next dinner attempt!

  5. Mary Frances says:

    Those veal ribs look absolutely mouth-watering.

  6. Being from Texas, potato salad is a staple. I will definitely be trying this recipe out, thanks!

  7. AnotherDish says:

    Both the ribs (with the fantastic marinade) and the accompanying Japanese potato salad look great. Love it!

  8. marymtf says:

    Try soy mayonnaise and add grated pickled cucumber.

  9. Michelle says:

    I’m fascinated by those eggs. And what a great-looking meal all around.

  10. Magic my friend. Thanks for the invite! :)

  11. Oh that looks great, would love to try it out.

  12. reggiorif says:

    Wow, I am not sure when I will be able to try to make the ribs… but I won’t wait to have guests over for the Japanese potato salad ;)

  13. Karen says:

    I’ve been working in our orchard for the last few weeks having to wear a jacket. Everything about your meal has me longing for warm weather, heading to our summer cottage in Maine and getting the grill out of storage. :)

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