Grilled beef tværreb (long ribs) with barbercuesauce and coleslaw

Ingredients for Grilled beef tværreb (long ribs) with barbercuesauce and coleslaw

Instructions for Grilled beef tværreb (long ribs) with barbercuesauce and coleslaw

To prepare the Grilled beef tværreb (long ribs) with barbercuesauce and coleslaw recipe, please follow these instructions:

Boil first cross-rope shared by the legs in salted water in a large pot to put Bay leaves in about 2 hours for the meat is tender but do not go from one another.

Boil brine can subsequently frozen and stored to the Fund or soup for another day.

Arrow onion and garlic and chop them finely. Sauté them in a pan in oil and add then tomato ketchup, chili powder, sugar, salt and red wine and let it cook for a few minutes, then you have the marinade for the legs.

When the legs are cooked, greased the finished into the marinade and is for at least 1 hour, but they will be even better if it's done already in the morning and the legs so that is covered in the marinade completely for the evening.

Turn on the grill in good time.

Grill so they cooked marinated leg on all sides, about 15 minutes total. brush them regularly with the rest of the marinade.

Coleslaw: Glow stick from hvidkåls head and cut the cabbage in 2 mm strips. Came the strips in a bowl and add salt, vinegar and finely chopped shallots. Let the mixture stand for ½ hour so væden draws from and add celery, sour cream and paprika fintsnittet. Season with salt and pepper.

Server the grilled long ribs with coleslaw and bread.