Baby Ribs with Fried Potatoes and Salad Ala Delicio

5 from 3 votes
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 2 people


For the ribs:

  • 800 g Pork baby ribs (see note)
  • 200 g Spring roll sauce ala Sanur Beach
  • 300 g Tomato juice
  • 8 g Chicken broth, Kraft bouillon
  • 2 medium sized Cloves of garlic, fresh
  • 40 g Ginger, fresh or frozen
  • 4 Kaffir lime leaves, fresh or frozen
  • 8 cm Cinnamon stick

For the fried potatoes:

  • 3 medium sized Potatoes, waxy
  • 1 medium sized Onion, brown
  • 100 g Smoked meat, streaky
  • 3 tbsp Sunflower oil
  • 1 tbsp Herbal mix, Provence, frozen or dried
  • 1 Pri Nutmeg, freshly grated
  • Salt and pepper, black, fresh from the mill

For the salad:

  • 1 smaller Head Lollo Bionda or Frisée
  • 4 medium sized Tomatoes
  • 4 Olives, black, pitted

For the dressing:

  • 2 medium sized Cloves of garlic, fresh
  • 2 tbsp White wine vinegar, mild
  • 1 tsp Aceto Balsamico Tradizionale, (alternatively Aceto Balsamico di Modena)
  • 3 tbsp Orange juice
  • 2 tbsp Olive oil, cold pressed
  • Salt and pepper, black, fresh from the mill


  • 4 tbsp Cucumber pieces ala Hong Kong


  • 1,5 liter Frying oil


  • Wash the ribs and cook them in plenty of lightly salted water for 5 minutes. Strain, rinse and drain well. Discard the cooking water. Put the ribs back in the cleaned pot. Mix the spring roll sauce with the tomato juice and chicken stock, pour over the ribs and bring to the boil. Press the garlic cloves into the broth.
  • Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh frozen goods and add to the broth. Wash the kaffir lime leaves and add them whole to the broth together with the cinnamon stick. Let the ribs simmer with the lid on for 90 minutes. Strain, keep the stock and ribs, entrust the rest to the organic waste. Let the broth boil down to the sauce until creamy.
  • In the meantime, wash the tomatoes and the lettuce and cut into bite-sized pieces for the salad. For the dressing, squeeze the garlic and mix with the remaining ingredients. Heat the frying oil to 210 degrees.
  • Wash, peel and clean the potatoes and slice / cut across into approx. 5 mm thick slices. Cap the onion at both ends, peel, halve lengthways and cut crossways into half rings approx. 4 mm thick. Cut the smoked meat into small pieces. Fry the potato slices in a pan with the sunflower oil. When the first pieces turn brown, mix in the remaining ingredients. Continue to fry gently with the lid on. Every now and then, rearrange the potatoes.
  • Fry the ribs in 4 portions until light brown and immediately add to the broth. Let simmer for 5 minutes. Spread the salad on the serving bowls and drizzle the dressing over them. Place the finished fried potatoes and the ribs with some of the sauce on the serving plates. Place the optional cucumber pieces with it. Serve and enjoy.


  • Babyribs are the meaty center piece of spare ribs.


  • Spring roll sauce ala Sanur Beach, see: Spring roll sauce ala Sanur Beach Cucumber pieces ala Hong Kong, see: Spicy cucumber pieces à la Hong Kong 1
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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