Marinated pork ribs with creamy Brussels sprouts

Ingredients for 2 servings:

• 300 g pork ribs
• ½ tsp coriander seeds
• 2 kaffir lime leaves
• ½ tsp Kampot pepper
• 1 tbsp tomato paste
• 100 ml cola
• ½ tsp mustard, medium hot
• 1 pinch of lemongrass powder
• 1 pinch of sweet paprika powder
• 1 pinch of red chili flakes
• 1 tbsp maple syrup
• 1 garlic clove(s)
• 300 g Brussels sprouts, cleaned
• 50 g gratin cheese
• 20 g panko
• 50 ml vegetable broth from the Brussels sprouts
• 3 tbsp cream
• e.g. salt and pepper
• some butter for the mold

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 30 minutes

For the marinade, finely grind the coriander seeds, kaffir lime leaves, and Kampot peppercorns in a mortar and pestle. Roast the mixture in a small pan until fragrant. Add the tomato paste and let it caramelize slightly. Deglaze with cola. Add the mustard, lemongrass powder, paprika powder, chili flakes, maple syrup, and the grated garlic clove. Simmer the marinade until a thick sauce forms. While still warm, spread the marinade on both sides of the pork ribs. Place the ribs in a freezer bag and let them marinate in the refrigerator for a day. Preheat the oven to 180°C (fan/convection oven). Remove the ribs from the freezer bag and braise them in a roasting pan with a little water on the middle rack for about two hours. For the vegetables, trim the fresh Brussels sprouts, halve them, and cook them in unsalted water until tender. Reserve the cooking water. Mix the grated cheese with the panko, Brussels sprout broth, and cream. Add the cooked Brussels sprouts to this mixture, season with salt and pepper to taste, and transfer everything to a greased casserole dish. During the last half hour of cooking, place the casserole dish in the oven next to the roasting pan and bake. The ribs also taste great grilled.