Baby ribs in sweet and sour ginger sauce with parsley potatoes and snow peas

Ingredients for 2 servings:

• 600 g pork ribs (baby ribs), fresh
• 2 servings of sauce (sweet and sour ginger sauce, unalloyed, in my recipes)
• 200 g coconut water
• 2 tbsp tomato paste
• 1 small chili pepper(s), green
• 3 m.-large potatoes, waxy
• 1 pinch of salt
• 2 tbsp leaf parsley, frozen
• 3 tbsp dry sherry
• 80 g sugar snap peas
• 1 pinch(s) chicken stock powder (strong bouillon)
• e.g. extra virgin olive oil
• 2 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

An exotic specialty from Yogyakarta, Central Java, Indonesia.

Prepare 2 portions of the sweet and sour ginger sauce according to the recipe. Rinse the baby ribs and simmer in plenty of water for 5 minutes. Wash the chili pepper, cut crosswise into thin rings, retaining the seeds and discarding the stem. Strain the baby ribs, rinse them, and add them to the unalloyed ginger sauce along with the coconut water, tomato paste, and chili pieces. Cover and simmer for 90 minutes, stirring gently occasionally. After 75 minutes, remove the lid and let the sauce thicken. Finally, dissolve the tapioca flour in the rice wine, add to the sauce, and let it thicken. Meanwhile, peel the potatoes, quarter them lengthwise, and halve them crosswise. Boil in salted water for 20 minutes until tender. Drain the water, add 2 tablespoons of olive oil, the parsley leaves, a pinch of salt, and 2 tablespoons of the sherry, and mix. Trim and blanch the snow peas. Toss in 1 tablespoon of olive oil, a pinch of stock, and 1 tablespoon of sherry and heat slightly. Arrange the snow peas and parsley potatoes on serving plates. Place the baby ribs on top, drizzle with the sauce, garnish, and serve warm.