Second course

Green fig mostarda purée marinated ribs and chops

1 h
4 people
Second Course


Celebrate Swiss National Day with a recipe to enrich your unmissable 1 August barbecue. Our marinade with green fig mustard purée will add a sophisticated touch to your grilled meat, makin

To start, combine the Sandro Vanini Green Fig Mostarda Purée with the extra virgin olive oil in a bowl, add the beer and stir until smooth.

Then, add thyme, salt, and pepper to taste.
Place the meat in a roasting tin and drizzle with the green fig mostarda marinade. We recommend using it to marinate ribs and chops, but this combination can be used for different types of meat, depending on your taste.

Cover everything with cling film and let the meat rest in the fridge for at least an hour. If you leave the meat in the fridge overnight, it will taste even better!
Once ready, remove the excess marinade and grill your ribs and chops. And there you have it – your Sandro Vanini green fig mostarda marinated meat is ready, the perfect star for a traditional yet sophisticated barbecue!