Braised baby ribs with candied orange sauce and corn

Ingredients for 1 servings:

• 350 g spare ribs (baby ribs), cut into meaty pieces, frozen
• ½ tsp chicken broth powder
• 1 tbsp Pecorino, medieval
• 1 tbsp white wine, fruity
• 1 liter of frying oil for deep-frying
• ½ corn cob (sweet corn)
• 500 g water
• 1 tbsp sugar, fine
• 1 tsp salt
• 1 orange(s), peeled, 9 segments
• 20 g Chinese cabbage, white
• n. B. flowers and leaves
• 20 g candied orange peel
• 1 tbsp sugar, fine
• 1 small chili pepper(s), green
• 10 g ginger
• 1 tbsp tomato ketchup
• ¼ tsp chicken broth powder
• 60 g white wine, fruity
• 3 tbsp oyster sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Spicy pieces of meat contrast with oranges and sweetcorn. Recipe from Hunan, China.

Thaw the baby ribs and separate them into individual pieces between the ribs. Mix the remaining marinade ingredients and rub them into the baby ribs. Marinate for 1 hour at room temperature. To garnish, cut off both ends of the corn and halve them. Bring the water to a boil, dissolve the sugar and salt in it, and cook the corn until tender. Keep warm in the broth. Peel an orange, separate it into individual pieces, and remove the seeds. Slice the top of the Chinese cabbage into very thin strands and sprinkle them on the serving plate. For the sauce, finely chop the candied orange peel, chili pepper, and peeled ginger. Mix together with the tomato ketchup, chicken stock, sugar, white wine, and oyster sauce in a bowl and keep aside. Heat the frying oil to 180°C, add the baby ribs, and fry at 170°C for about 8 minutes until medium brown. Heat the sauce in a wok, add the baby ribs, and stir-fry briefly. Place the baby ribs and sweetcorn in a serving dish, garnish with 9 orange segments and, if desired, flowers and leaves, then serve and enjoy. Note: This Chinese dish cannot really be eaten with a knife and fork. The Chinese take a rib with chopsticks, bring it to their mouth, and place the chopsticks down while they nibble away at the rib with relish. As you can see in the picture, the corn cob already has its chopsticks integrated, so there’s no limit to the amount of nibbling you can do.