Szechuan baby ribs in sweet and sour honey sauce

Ingredients for 2 servings:

• 600 g pork ribs (baby ribs, maximum length approx. 4 cm)
• 400 g water
• 3 cm cinnamon stick(s)
• 100 g chili sauce (sweet and sour hot sauce, Thai style No. 4 (see my recipes)
• 2 kaffir lime leaves
• 2 tbsp lemon juice
• 1 tbsp saltpeter
• 1 tsp chicken broth
• 2 tbsp honey, light
• 6 tbsp marinade, above, after cooking
• 1 tsp sambal bajak (see my recipes)
• 1 tbsp rice vinegar, black, mild
• 2 tsp sesame oil
• 1 pinch(s) cardamom powder
• 1 pinch(s) of mace powder
• 2 m.-large tomato(s), fully ripe
• 1 m.-sized mango(s), ripe but not fully ripe
• 1 Pepper, long red
• 1 m.-sized carrot(s)
• 4 tbsp peanut oil, refined
• e.g. lettuce leaves
• e.g. tomato(s), sliced
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

A wonderful dish that can be enjoyed without rice. Recipe from Kuta, Bali, Indonesia. Original title was in Mandarin, in Indonesian: Baby Ribs asam manis dan pedas.

Place the marinade ingredients in a pot. Separate the baby ribs into individual ribs, simmer in the marinade with the lid on for 45 minutes, then strain and let cool slightly. In the meantime, wash the tomatoes, remove the stems, skin, quarter, deseed, and halve crosswise. Wash and peel the mango, and fillet them into approximately 6 mm thick slices. Halve these lengthwise and cut the strips diagonally into bite-sized pieces. Remove the stems from the red bell pepper, wash them, halve them lengthwise, open them up, and remove the seeds. Cut the empty pod diagonally into approximately 2 cm wide pieces. Wash the carrot, decapitate both ends, peel, and cut into sticks (approx. 5 x 5 x 40 mm). Mix together the first four ingredients for the sauce and set aside. Prepare and garnish the serving plates. Heat a wok, add the peanut oil, and bring to a high heat. Add the baby ribs and stir-fry until lightly browned. Add the vegetables and stir-fry for three minutes. Deglaze with the prepared sauce and let it thicken slightly. Add the remaining three sauce ingredients and stir in. Transfer to the prepared serving plates and serve immediately.