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Glutenvrije langzaam gegaarde ribburrito

4 mensen

240-300 min

Geniet samen van deze langzaam gegaarde ribburrito met sappige, gemarineerde varkensribben in een glutenvrije wrap. Geïnspireerd op de Argentijnse barbecue, perfect om te delen met vrienden of familie.

Bakken

Voorbereiding

60 minuten

Bakken

180-240 minuten

Temperatuur

150 °C

For this rib burrito, we’ve drawn inspiration from slow-cooked Argentinian barbecues and their marinades, but given it a twist to create a new, aromatic, and fresh dish. To begin, the ribs must be marinated twelve hours in advance. In this case, for the recipe, we started marinating from eight in the evening until eight the next morning. For the marinade, mix together all the listed ingredients and coat the ribs thoroughly in a tray so they are well covered. You can do this in an airtight container to keep them fresh in the fridge overnight, but if you use a tray or roasting tin, make sure to cover it completely with cling film.
After this time, roast the ribs for at least 3–4 hours at 150ºC, or until the bones separate easily from the meat. Once done, allow the meat to cool slightly, then remove the bones and shred the meat completely, making sure no small bones or cartilage remain in the filling. Gradually add the sauce and roasting juices to the meat until it is succulent and moist.
Next, finely slice a Fuentes onion (or sweet onion) into thin strips and marinate it with lemon juice, mint, and a pinch of salt.
Fill the wrap with the shredded meat, add a little sheep’s yoghurt, hot sauce, and the pickled onion. Roll it up well and serve with a little more yoghurt and hot sauce on the side.

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