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Veal Ribs

amazinc Oct 8, 2009 11:22 AM

Saw a big package (5 lbs.) & purchased them. Now, I'm not sure what to do. I don't want the
traditional barbeque sauce; the veal is too delicate. Do you 'hounds have a substitute sauce or marinade to use? Maybe something slightly Asian??? Or should I just do salt, mild pepper and sugar rub of some sort? Any and all help will be appreciated

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  1. hotoynoodle RE: amazinc Oct 8, 2009 12:08 PM

    veal always make me think mediterranean. i'd rub with olive oil, garlic, lemon, oregano, lots of salt and pepper. better still, dry rub and marinate overnight.

    1. bagelman01 RE: amazinc Oct 8, 2009 05:21 PM

      I usually sprinle with garlic powder and pakriks, then glaze with apricot jam and oven roast. This is the same seasoning that I use for a breast of veal after stuffing the pocket.

      I serve with oven roasted vegetables and masked potatoes.

      1. b
        brooklynkoshereater RE: amazinc Oct 8, 2009 07:34 PM

        Rub with olive oil, sprinkle with salt, pepper, fresh rosemary and thyme, and roast at 400 for about an hour or two

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