Your account is not approved for this country.


60 min
  • 2 kgveal ribs
  • 1 pinchsalt and pepper
  • 200 mlwhiskey
  • 50 ghoney
  • 80 gketchup
  • 90 gsmoky-BBQ-sauce
  • 2 xonions
  • 2 xchilli peppers
  • 30 gginger
  • 2 xoranges
  • 1 bunchmarjoram
  • 1 pinchsalt and pepper
  • 12 xartichokes
  • 6 xsage leafs
  • 2 xlimes
  • 2 mint
  • 4 tbspolive oil
  • 1 pinchsalt and pepper

shopping list

This recipe is on the shopping list for 2 .


meat and vegetable mincer
mug 0.6 l
multi-purpose blade
Split the ribs, peel off the silver skin at the back and rinse off with cold water, pat dry, mix with the marinade prepared previously. Leave for at least 2 hours.
Prepare the barbecue for indirect barbecuing for 3 hours at a temperature of approx. 120 degrees. Let the ribs drain. Grill indirectly on the closed hot grill for about 2 ½ hours. Make sure that the ribs do not caramelise too much and become dark. Brush from time to time with the rest of the marinade.
Mix the whiskey, honey, BBQ sauce and ketchup, using the bamix® with the mincer. Peel the onions and ginger, wash the chili peppers and chop them together with the marjoram, using the bamix® with the meat mincer. Mix the orange zest and juice with the whiskey, honey, BBQ mixture and leave for about 20 minutes.
Trim the artichokes, completely removing the hard outer leaves. Shorten and peel the stems. Cut the artichokes in half lengthwise, remove any fibres from the flower bottom. Mix the artichokes and olive oil. Roast on the barbecue for about 15 minutes.
Put the artichokes in the beaker. Season with salt, pepper and lime juice. Finley chop the sage and mint leaves, using the bamix® with the meat mincer, and mix in the artichokes.
Season the veal ribs with sea salt, then arrange with the artichokes, spring onion and chili pepper rings and fresh marjoram.

Our bestsellers

To the shop