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Venison ribs with curry rub

60 min
Venison ribs with curry rub

Venison ribs with curry rub

60 min
  • 2 xgarlic cloves
  • 2 tspcumin
  • 2 tspcurry
  • 2 tsppaprika spice
  • 1 pinchsalt and pepper
  • 4 kgvenison ribs
  • 1 pinchsalt and pepper
  • 2 stalkscelery
  • 2 xpapaya
  • 2 xescallions
  • 2 xchilli peppers
  • 1 xlime
  • 3 Tbsprice wine vinegar
  • 2 Tbspolive oil
  • 2 Tbspred wine vinegar
  • 1 pinchsalt and pepper

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Manual

meat and vegetable mincer
mug 0.6 l
multi-purpose blade
processor
PowderDisc
Prepare the barbecue for indirect heat 140–160 degrees. Pulverise the cumin, using the bamix® and the processor with the PowderDisc. Mix the curry, paprika powder and garlic cloves to create a rub, using the bamix® with the mincer.
Wash the venison ribs with cold water, dab them dry thoroughly and lightly oil them. Work the rub into the ribs with your hands. Let it infuse for about 20 minutes. Then barbecue the ribs indirectly in a closed tray for about 2 hours and turn them occasionally.
Meanwhile, peel the papaya and remove the seeds. Briefly mix the papaya flesh, celery, spring onions and chili peppers in the beaker, using the bamix® with the meat mincer, to make a salsa.
Add the lime zest and juice, olive oil, vinegar and rice wine vinegar. Mix everything thoroughly and let the salsa rest and blend for about 20 minutes. Arrange the venison ribs and the salsa.
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