Simple narrow ribs with a festive touch and Asian-influenced seasoning. These are perfect as part of the Christmas table, or otherwise as an appetizer at a party where several dishes are served.
About 8-10 portions
Ingredients
3 longs the cam
Appropriate Dry Rub, with a little extra five spice spice
Gochujang
Orange
Tamari soy
Honey
Palm sugar
Rice vinegar
Description:
- Wipe the cams and remove the membrane on the inside.
- Rub in the rub properly.
- Wrap the cams in foil and bake for 1 hour at 175 degrees.
- Boil the ingredients for the glaze, about 20 minutes.
- Divide the cams along the legs and mix with the glaze.
- Burn off in the oven for about 10 minutes at 200 degrees.
Pairs with:
This dish can have a bit of a sting, and it is absolutely best with a light beer, but also medium-dark ale from the Christmas table is suitable.