Slow-Cooked Short Ribs
We cut up the gorgeously fatty belly of the Menapii pig in our very own atelier. We start by marinating the short rib in a delicious rub, before slow-cooking it for a full 18 hours. This results in a marvellously succulent short rib, with a veritable explosion of flavours.
Ideally, roast the meat on the BBQ for a short while before coating it with Dierendonck’s tasty glaze. Goes well with a helping of pickled crisp apple and celery!
500 g (2 pieces)
What our customer say