Hot marinated baby ribs with mashed potatoes and vegetables

Ingredients for 1 servings:

• 400 g spare ribs (baby ribs), hot marinated or frozen (recipe in my profile)
• 1 m.-sized potato(s), floury
• 20 g butter
• 1 pinch(s) black pepper, from the mill
• 1 pinch(s) nutmeg, freshly grated
• 2 tbsp celery leaves, fresh or frozen
• 1 tsp, leveled salt or chicken broth powder
• e.g. whole milk
• 4 tbsp sweet and sour hot sauce (Thai style No. 3, recipe in my profile)
• 2 tbsp BBQ sauce, smoky
• 1 tbsp tomato paste
• 5 tbsp coconut water
• 8 green beans
• 14 green, fresh sugar snap peas
• 30 g carrot(s)
• 20 g butter, lightly salted
• 1 small frisée lettuce
• 1 m.-sized tomato(s)
• 2 tbsp mild white wine vinegar
• 2 tbsp coconut water or orange juice
• 1 pinch(s) black pepper, from the mill
• 1 pinch of salt
• 1 pinch(s) nutmeg, freshly grated
• 3 tbsp extra virgin olive oil
• n. B. Sesame, white

Instructions

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

Recipe from Kuta, Bali, Indonesia. Original title: Baby ribs pedas dengan Bubur Kentang dan Sayuran.

Mix together all the ingredients for the sauce. Drain the fresh baby ribs and add them to the sauce. Add 2 tablespoons of the cooking marinade to the sauce. Thaw and drain frozen potatoes, then add them to the sauce. Wash and peel the potatoes, then quarter them lengthwise and crosswise. Place the pieces in boiling salted water and cook for about 16 minutes. Drain the water. Press the potato pieces through a potato ricer into a casserole dish. Add all the ingredients, from butter to chicken stock. Gently stir the mixture over low heat until smooth. Add a little milk, if desired. Don’t overmix, or the mashed potatoes will taste like wallpaper paste. Cover and keep the mashed potatoes warm. Wash all the vegetables. Remove the center stalks of the frisée lettuce and line the serving plate with the leaves. Cut 4 slices crosswise from the tomato and place them on the edge of the serving plate. Braise the baby ribs in the sauce, uncovered, carefully turning them now and then. Trim both ends of the green beans, leaving the beans whole. Remove the strings from both sides of the snow peas, trimming both ends. Peel the carrot and slice it decoratively into 3 mm thick slices using a corrugated grater. Drizzle the salad with the dressing. Blanch the green beans and snow peas for 3 minutes and the carrots for 5 minutes. Toss the vegetables in melted, lightly salted butter and divide them among the serving plates. Place the mashed potatoes in the center and add the ribs. Pour the sauce over the mashed potatoes and ribs. Garnish the dish and serve warm. URL for “Hot Marinated Baby Ribs”: http://www.chefkoch.de/rezepte/3647691549107155/Heiss-marinierte-Babyribs-la-Sriwidi.html