Thai baby ribs with corn fritters

Ingredients for 2 servings:

• 800 g ribs (baby ribs)
• 2 small red chili peppers
• 20 g ginger
• 4 medium-sized garlic cloves
• 500 g tomato juice
• 300 g sauce (spring roll sauce ala Sanur Beach*)
• 10 g chicken stock powder
• 1 can corn kernels
• 20 g carrot(s)
• 1 Pepper, red, long, mild
• 1 medium-sized garlic clove(s)
• 1 egg(s), size M
• 2 tsp, leveled chicken broth powder
• 4 tbsp corn flour
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp celery leaves
• e.g. sunflower oil
• 1 tbsp honey, dark
• 2 tsp tapioca flour
• 1 tbsp Arak Masak
• n. B. Romaine lettuce, a few leaves
• e.g. tomato slices

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

The spicy baby ribs harmonize very well with the slightly sweet corn cakes.

Separate the baby ribs into individual rib pieces. Cook in plenty of boiling, lightly salted water for 2 minutes. Strain and discard the water. Rinse the ribs. Meanwhile, wash the small red chilies, cut them into thirds crosswise, leaving the seeds and discarding the stems. Thinly slice the fresh, washed and peeled ginger crosswise. Weigh the frozen goods and thaw them. Trim both ends of the garlic cloves, peel them, and press them with a garlic press. Mix all the marinade ingredients in a 2-liter covered casserole dish and bring to a simmer. Add the ribs and simmer with the lid on for 90 minutes. Strain the corn kernels and drain well. Grate a piece of peeled and washed carrot crosswise into short silk threads. Wash the peppers, remove the stems, slice lengthwise, open, deseed, and cut crosswise into thin strips, which then cut into small cubes. Squeeze the garlic clove. Crack the egg and whisk it with the chicken stock. Add the cornflour to the celery leaves and knead into a dough. Mix in the corn kernels. Heat plenty of sunflower oil in a large pan and, using 2 tablespoons of the corn mixture, form pancakes and fry until light brown on both sides. Drain the finished corn patties on kitchen paper and keep warm. Prepare the garnish ingredients and prepare a serving dish. Strain the ribs, reserving the sauce and discarding the vegetables. Remove any vegetables from the ribs and grill them in the oven. Dissolve the tapioca flour in the rice wine and add the honey. Heat 100g of the sauce and add the rice wine mixture. Simmer briefly to thicken. Drizzle the ribs with the sauce and garnish with the corn fritters, serve, and enjoy. *Springroll sauce ala Sanur Beach: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html