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Veal Ribs

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