Ribs with Beurre Blanc



  • Duroc pork St. Louis Ribs (FrischeParadies)
  • Poultry rub
  • Soy sauce
  • Sesame oil

Beurre Blanc

  • White wine
  • Cooking cream
  • Soy sauce
  • Onion
  • Lime zest


  • Shiso Purple
  • Daikon Cress



  • Rub the ribs with the poultry rub, pepper, and salt.
  • Grill on both sides at 250 degrees Celsius.
  • Wrap in aluminum foil with a generous amount of soy sauce and sesame oil.
  • Cook in the aluminum foil for 2-3 hours at 200 degrees Celsius.

Beurre Blanc

  • Sauté the onion, reduce the white wine.
  • Add cooking cream, soy sauce, lime zest, and salt.
  • Finish by incorporating butter.
  • Serve as shown in the photo with Shiso Purple and Daikon Cress.

Recipe: Joshua & Rowin - Restaurant De Rozario, Helmond

This dish was created during the JRE - Jamsessie van 26 juni on Big Green Egg at Landgoed Arcadia in Steenbergen. Photos were taken by Karien Nieuwenhuis of Lemon Food Fotografie. Products provided by Cuimed, FrischeParadies, Koppert Cress, Sligro and Hanos

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