Thai spare ribs with corn and vegetables

Ingredients for 2 servings:

• 800 g spare ribs (baby ribs), preferably from acorn-fed pork
• 1 ½ liters of frying oil
• 40 g ginger, fresh or frozen
• 20 g galangal, fresh or frozen
• 5 Pepper, red, long, mild
• 2 small chili peppers, red, fresh or frozen
• 4 m.-large kaffir lime leaves
• 4 stalk(s) lemongrass
• 4 medium-sized garlic cloves, fresh
• 12 g chicken broth, granulated
• 20 g shrimp paste (terasi udang)
• 200 g coconut water (Asian shop, drinks)
• 400 g tomato juice
• 3 tbsp tomato paste
• 1 small broccoli, fresh
• 50 g carrot(s)
• 50 g radish(s) (beer’s radish)
• 10 leaves of frisée lettuce
• 20 g butter
• 2 tbsp teriyaki sauce
• 80 g coconut water
• 1 tsp, leveled chicken broth, granulated
• 2 tbsp rice wine (Arak Masak)
• 1 tsp tapioca flour
• 200 g corn kernels plus 4 tbsp of the brine
• 15 g butter
• 1 tsp rice wine
• 1 tsp tapioca flour
• 1 pinch(s) of mace powder
• Marinade (after cooking, see preparation)
• 4 tbsp BBQ sauce, smoky (e.g. Jay’s kitchen, BBQ-Saus Kansas City)
• 2 tbsp honey, dark
• n. B. flowers and leaves

Instructions

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

Cut the baby ribs (the meaty middle cuts of the breast ribs) into individual ribs. Simmer in plenty of mildly salted water for 2 minutes, drain the water and discard. Rinse the ribs, pat dry on a fresh tea towel, and clean the pot. For the hot marinade, wash the ginger and galangal, peel them, and cut them crosswise into thin slices. Wash the fresh red chili peppers, remove the stems, cut lengthwise, open them up, remove the seeds, and halve them lengthwise. Cut the halves diagonally into pieces approximately 5 mm wide. Wash the small red chilies, cut them crosswise into thin rings, leaving the seeds and discarding the stems. Wash the leaves and use them whole. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white to light green parts. Cut these into approximately 8 cm long pieces. Remove the outer green leaves if necessary. Gently crush the bottom half of the pieces with a hammer. The stem should remain intact. Cut off both ends of the garlic cloves, peel them, and press them dry with a garlic press. Mix them together with the chicken stock, shrimp paste, and a little of the coconut water to form a thin paste. Add all ingredients to the cleaned pot, mix well, and bring to a simmer with the lid on. Heat the frying oil in a wok or deep fryer to 220 degrees Celsius. Fry the ribs in batches until light brown and immediately add them to the pot with the marinade. Simmer for 45 minutes. Meanwhile, remove the leaves from the frisée lettuce, sort them, wash them, and place them on the serving plates. Wash and peel the radish and carrot, and slice them crosswise with a corrugated board. Separate the broccoli florets from the stalk, leaving about 3 cm of stem. Blanch the slices in boiling salted water for 2 minutes and the broccoli florets for 3 minutes. Refresh in cold water and set aside in a sieve. Remove the corn kernels from the can with 4 tablespoons of the brine and place in a small saucepan. Add the butter and bring to a simmer. Mix the rice wine and tapioca flour and add to the corn kernels. Bring to a boil and season with salt and white pepper. Stir in a pinch of mace. Keep the mixture warm. Remove the ribs from the marinade and place in an ovenproof dish or bowl. Finely puree the firm vegetables from the marinade with 100g of the marinade in a blender and mix in the BBQ ingredients. Bring to a boil briefly and drizzle over the ribs. Briefly bake the ribs in the oven with top heat. Mix the vegetable ingredients, from butter to tapioca flour, in a casserole dish and heat through. Toss the vegetables separately in the sauce and arrange on serving plates. Add the corn kernels and ribs, garnish, serve, and enjoy.