Thai baby ribs with Cap Cay

Ingredients for 2 servings:

• 600 g spare ribs (baby ribs, US cut), see note
• 1 ½ liters of frying oil
• 500 g coconut water
• 100 g tomato juice
• 100 g soy sauce
• 4 tbsp rice vinegar
• 2 small chili peppers, fresh, red or frozen
• 5 tbsp barbecue sauce, smoky, e.g. Jay’s Kitchen, BBQ-Saus Kansas City
• 2 tbsp honey, dark
• 2 tbsp marinade, after cooking
• n. B. Sambal Bangkok ala Siu, see note
• 4 small onions, red
• 3 medium-sized garlic cloves
• 1 small carrot(s)
• 1 small chili pepper(s), fresh, green or frozen
• 1 small pak choi
• 40 g pineapple, fresh, peeled or from the can
• 2 leaves of white cabbage
• 2 tbsp sunflower oil
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 30 g coconut water
• 2 tbsp pineapple juice
• 1 tsp oyster sauce (saus tiram)
• 1 pinch(s) chicken stock powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Spicy ribs with BBQ honey sauce and pineapple Cap Cay.

Wash the baby ribs thoroughly and boil them in one liter of water for 3 minutes. In the meantime, prepare the marinade, washing the red chilies and using them whole. Drain the cooking water, rinse the ribs again, and add them to the simmering marinade. Simmer for 50 minutes. Remove from the marinade, strain, and drain well. For the BBQ sauce, mix the ingredients and adjust the heat with the sambal. Heat the frying oil to 200°C. Heat the BBQ sauce in a lidded pan, but do not let it boil. Briefly brown the ribs in three batches in the frying oil and add them to the BBQ sauce. Mix the stock ingredients together to deglaze the dish. For the Cap Cay, trim both ends of the onions and garlic cloves, peel them, and chop them into small pieces. Wash the carrot, trim both ends, peel, and slice/grate crosswise into approximately 3 mm thick slices. Wash small green chilies and slice thinly crosswise, leaving the seeds and discarding the stems. Remove any yellowed leaves from the washed pak choi. Separate the remaining leaves from the stem. Separate the white leaf stalks and halve lengthwise. Halve the green leaves lengthwise and cut crosswise into approximately 3 cm wide pieces. Keep the white and green parts separate. For white cabbage, only use unblemished leaves. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Remove the rib and slice crosswise into thin slices. Chop the leaves into approximately 2 x 3 cm pieces. Cut bite-sized pieces from the fresh pineapple. Strain and weigh any canned goods. Heat the sunflower oil in a wok, add the onions and garlic cloves, and stir-fry until the onions become translucent. Add the carrot, chili, the white bok choy stalks, and the pineapple and stir-fry for 2 minutes. Add the cabbage leaves and the green bok choy leaves and stir-fry until the cabbage leaves wilt. Deglaze with the stock and simmer for 2 minutes. Divide the Cap Cay among the serving plates, add the baby ribs with the BBQ sauce, and serve warm with fragrant rice. Note: The meaty middle sections of spare ribs are called baby ribs. In the US cut, they are approximately 6-8 cm long. In Asia, pig breeds are somewhat smaller, and baby ribs are approximately 4-6 cm long (see picture). Appendix: Sambal Bangkok ala Siu: https://www.chefkoch.de/rezepte/3858861587532025/Sambal-Bangkok-ala-Siu.html