Gastro with barbeque ribs
10. Dec 2024
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Ingridients
1
Herb aioli:
Chop the herbs nicely and press the garlic. Stir the garlic and herbs together with the mayonnaise, and season with lemon juice, salt and pepper. For a more intense flavour, leave the herb aioli in the fridge for 15-30 minutes.
2
Green Coleslaw:
Chop the herbs nicely and press the garlic. Mix mayonnaise and sour cream in a bowl. Add the herbs, garlic, and lemon juice. Season with salt and pepper.
3
Remove the outer leaves from the savoy cabbage. Cut the cabbage in half, and then each half into quarters. Remove the stick from each quarter. Cut the cabbage into very thin strips (between 3-6 mm). Cut the onion into thin slices. Mix the cabbage and onion and pour the dressing over.
4
Barbeque ribs:
Remove the meat from the finished barbecue ribs. Pick the meat into small pieces and tear it apart lightly with two forks for a juicy texture. If the meat seems a little dry, add a little extra barbecue sauce and stir well.
5
Spread both insides of the gastro with a good layer of herb aioli.
6
Place a generous layer of green coleslaw on the bottom of the bread.
7
Add the picked barbecue ribs on top of the coleslaw.
8
Finish with a handful of pickled red onions and place the top of the gastro sandwich.