Spare Ribs alla Dapoer Sriwidi

Ingredients for 2 servings:

• 800 g spare ribs, meaty cuts
• 2 tbsp hoisin sauce
• 2 tbsp soy sauce, light
• 10 g papaya pulp, pureed, frozen
• 1 tsp, leveled baking powder
• 1 m.-large Kailan (Chinese broccoli)
• 1 can corn kernels, approx. 400 g drained weight
• 1 pepper, red, long, medium hot
• 0.3 bell pepper(s), red
• 0.3 bell pepper(s), yellow
• 4 small onions, red
• 2 medium-sized garlic cloves
• 2 m.-large tomato(s)
• 80 g cooking water (from the spare ribs)
• 1 tbsp hoisin sauce
• ½ tsp, leveled tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 20 g butter
• 2 tbsp celery stalks
• 2 tbsp corn broth
• 2 tbsp white wine, fruity-mild
• 1 tsp, levelled sugar, fine
• 2 pinches of vegetable stock powder
• 2 m.-large tomato(s)
• Salt and pepper, black, freshly ground

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Four spicy side dishes with three different sauces are served as a menu. A recipe from modern Bali cuisine.

Separate the spare ribs into individual bones. Mix the hoisin sauce, soy sauce, thawed papaya puree, and baking powder in a bowl until smooth and marinate the ribs for 1 hour at room temperature. Stir occasionally. Rinse the kailan. Separate the leaves at the stem. Cut off about 2 cm of the stem at the bottom, peel the third leaf (from the bottom) downwards, and cut in half lengthwise. Separate the leaf stalks at the beginning of the leaves. Keep the stems and stalks together, separate from the leaves. Strain the corn kernels and set aside in a sieve. To prepare the spare rib sauce, wash the chili peppers, bell peppers, and tomatoes. Peel the onions and garlic cloves. Cut all the vegetables into small cubes. For the corn kernel sauce, melt the butter in a pan. Sauté the celery stalks in it, then deglaze with the brine and white wine. Mix in the sugar and vegetable stock powder and set aside the finished sauce with the lid on. To garnish, slice the washed tomatoes crosswise, season with salt and pepper, and set aside. Place the ribs and their marinade in a 3-liter casserole dish. Add enough water to submerge them by about 1 cm. Add 2 tablespoons of salt and bring to a boil. Reduce heat and simmer with the lid on for 45 minutes. Drain well. Heat the frying oil to 200 degrees Celsius. Meanwhile, measure the cooking water from the spare ribs and simmer in a saucepan with the prepared vegetables, hoisin sauce, tapioca flour, and rice wine for 3 minutes, then keep warm. Use the remaining cooking stock to blanch the kailan stems and stalks for 2 minutes, then blanch the leaves for 1 minute. Add the corn kernels to their sauce, mix, and simmer for 2 minutes. Fry the spare ribs in two batches in hot oil until light brown. Drain well and place them in serving dishes. Add the tomatoes, kailan, and corn kernels with their sauce. Pour the spare rib sauce over the ribs, serve, and enjoy.