To prepare the honeyed ribs, mix the honey, soy sauce, ketchup and Castillo de Canena Arbequina Smoked Oak Arbequina olive oil (the little turquoise blue bottle).
Spread the mixture on the ribs and cover. Leave in the refrigerator for 3 hours (they can also be prepared the day before).
Then bake at maximum temperature for approximately 1 hour, it is important that the meat comes off the bone well.
Next, we will prepare the mayonnaise with two of our oils: half with Arbequino al Humo de Roble (the same we use for the marinade for the ribs) and the other half with extra virgin olive oil First Day Harvest Arbequina and a few drops of lemon or vinegar.
We put the egg, with the drops of vinegar or lemon juice and the two mentioned oils in an elongated container. Beat with the mixer until the mixture emulsifies. Add salt, according to taste.
To assemble this rustic sandwich, we have chosen a thin but resistant bread. We will put a first base of slices of spring onion and tomato. Next, the meat of the ribs (that we will have previously separated) and we finish with some sprouts or germinated (the ones you prefer).
We decided to use the mayonnaise as an accompaniment sauce, but you can also add it to the sandwich!