Baby ribs with colorful fried noodles and sugar snap peas

Ingredients for 2 servings:

• 600 g spare ribs (baby ribs)
• 300 g tomato juice
• 60 g sweet and sour hot sauce (Thai spring roll sauce)
• 4 tbsp salty soy sauce (Kecap Asin)
• 120 g Chinese egg noodles, dried, (made from wheat flour)
• 4 small onions, red
• 3 medium-sized garlic cloves
• 15 g ginger, fresh or frozen
• 1 small chili pepper(s), green
• 1 small carrot(s)
• 2 Pepper, red, long, mild
• 8 green runner beans
• 20 sugar snap peas, green, fresh
• 2 tbsp butter
• 1 tbsp garlic, fresh, squeezed
• 2 tbsp orange juice
• 2 tbsp rice wine (Arak Masak)
• 1 tsp tapioca flour
• 1 pinch(s) chicken broth (strong bouillon)
• 4 tbsp BBQ sauce, smoky
• 1 liter of frying oil, fresh
• 4 tbsp cucumber(s), spicy pieces à la Hong Kong (see my recipes)
• 2 slices of ripe mango
• n. B. Mung bean sprouts
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

The picture shows 5 different dishes from the southern cuisine of China.

Cut the baby ribs into individual bone sections and rinse with fresh water. Place in plenty of boiling water and boil for 5 minutes. Drain and discard the water. Clean the casserole dish, add the marinade ingredients to the pot and mix well. Add the baby ribs and fill with enough water to cover all the ribs. Simmer with the lid on for approximately 90-120 minutes, until the meat easily flakes off the bone. Stir and rearrange occasionally. Cook the egg noodles in boiling salted water according to the package instructions until al dente (approx. 2-3 minutes), drain well, trim slightly with scissors and fan out on a fresh tea towel. In the meantime, trim both ends of the onions and garlic cloves, peel them and roughly chop them. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh frozen goods and let them thaw. Wash the small green chili, cut it lengthwise, and remove the seeds. Cut it crosswise into thin strips. Discard the stem and seeds. Wash the carrot, trim both ends, and peel. Using a coarse grater, grate the appropriate amount from the bottom. Wash the fresh red peppers, remove the stems, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds. Wash the fresh green beans, trim both ends, and remove any strings. Add them to boiling water and blanch for 4 minutes. Then cut diagonally into approximately 6 mm wide pieces. Defrost frozen peas and cut them to length in the same way. Wash the snow peas, trim both ends, and remove the strings on both sides. Halve larger peppers crosswise, leaving the smaller ones and setting aside. Remove the ribs from the marinade and pat dry on kitchen paper. Discard half of the marinade and reduce the rest slightly. Mix with the BBQ sauce and season with salt and pepper. Heat a wok, add the frying oil, and heat to 210 degrees Celsius. Fry the ribs in two batches until light brown (only takes a few seconds; be careful of splashing!). Return the ribs to the sauce and keep warm, but do not boil. Prepare the garnish ingredients. Allow the oil in the wok to cool slightly, then remove it from the wok, leaving only a thin film. Add the ingredients, from the onion to the chili, and stir-fry until the onions are translucent. Add the remaining vegetable ingredients for the noodles and stir-fry for 1 minute. Add the noodles and mix. Fry with the lid on for 3 minutes over reduced heat. Place the snow peas in a covered casserole dish, add the butter and garlic, and braise for 2 minutes. Deglaze with the remaining ingredients and season with salt and black pepper. Divide the noodles among the serving plates, top with the snow peas, and drizzle with the ribs and a little sauce. Garnish with the remaining sauce in a separate jug to serve.