Acorn Pig - St Louis Ribs Taybet

Rinse the baby ribs and pour them into plenty of boiling salted water. Simmer for 4 minutes, strain with a large sieve and rinse. Discard the salt water. Clean the pot and have the baby ribs ready.

Wash the kaffir lime leaves and use them whole. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. Cap the garlic cloves at both ends, peel them and press them through a garlic press. Wash the small, red chillies, cut across into thin rings, leave the grains and discard the stalks.

Ji bo ava lîmayê ya teze, du lîmîkan baş bişon. Ji ber ku di beşa navîn de maddeyên tirş hene, yên ku dema ku bi çapa citrusê ya normal ve têne pelçiqandin bi serbestî têne pelçiqandin, çêtir e ku bi vî rengî tevbigerin: Parçeyek bi dirêjahiya 6 mm li rast û çepê bingeha stûnê jê bikin. Beşan bişkînin û bi destê xwe çap bikin. Beşên vala û perçeyên navendê bavêjin.

Put the ingredients for the hot marinade in the saucepan and bring to the boil. Add the baby ribs and simmer with the lid on until the ribs are tender (approx. 60 - 90 minutes).

Remove the ribs from the sauce with a coarse sieve and let them drain. Brush the ribs with peanut oil with a brush and place on a wire rack with a baking tray underneath. Put in the oven preheated to 250 degrees top heat (or grill) and bake until they get a nice color. Take out, turn over and bake the other side as well.

Place the hot ribs in a serving bowl and serve immediately with the suggested BBQ sauce.

Choose lettuce, boiled corn on the cob, baked potato or French fries as a side dish.

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