Wash the baby ribs and separate them into individual ribs. Cook in plenty of lightly salted water for 4 minutes. Strain with a coarse sieve and drain well. Mix the ingredients for the marinade and marinate the ribs at room temperature for at least 4 hours. Mix every now and then.
For the sauce, peel the ginger and grate it finely. Squeeze the garlic cloves and mix all the ingredients for the sauce. Place the ribs with their marinade on a baking sheet, pour the sauce over them and bake in the oven at 180 degrees for 90 minutes. Turn every 20 minutes.
In the meantime, wash the potatoes and cook them in the skins in salted water for 30 minutes. Peel the carrot piece and work it into small cubes approx. 2 mm. Sweat the cubes in 2 tablespoons of the butter. Peel the slightly cooled potatoes and press them into the carrot cubes with a potato press. Fold in the coconut milk and season with salt and pepper. Keep warm with the lid.
Strain the sweet corn, keep the broth and sweat with 2 tbsp of the butter. Season to taste with salt and pepper. Wash the sugar snap peas, cut off at both ends and peel off any threads that may be present. Blanch for 4 minutes. Mix the corn broth with the sauce powder to a light sauce and add to the snow peas.
Distribute the mashed potatoes on the preheated serving plates, make a well and add 1 tablespoon of butter each. Add the finished ribs with a little sauce, the corn and the snow peas, garnish, serve warm and enjoy.