Thai spare ribs with Kansas honey sauce

Ingredients for 2 servings:

• 600 g pork ribs (spare and baby ribs)
• 40 g fresh ginger
• 3 small red chili peppers
• 1 liter of water
• 20 g instant chicken stock powder
• 2 tbsp oyster sauce
• Water
• 2 liters of refined peanut oil
• 4 tbsp barbecue sauce (Kansas City BBQ sauce)
• 2 tbsp tomato paste
• 1 tbsp orange juice
• 2 tbsp honey
• 2 pinches of black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Spicy, yet crispy and juicy spare ribs with a Kansas City BBQ sauce.

Cut the spare ribs into approximately 5 cm long pieces, wash them, and boil them in 1.5 liters of water for 5 minutes (see note 1). Wash, peel, and thinly slice the fresh ginger. Wash the chilies and cut them crosswise into thin rings. Leave the seeds and discard the stems. Drain the water from the spare ribs and rinse the spare ribs. Bring 1 liter of water to a boil, add the spare ribs and the prepared ingredients, as well as the chicken stock. Cover and simmer for about 3 hours (see note 2). Meanwhile, mix the ingredients for the honey sauce and set aside. Strain the stock and reserve it for another purpose. Remove any remaining ginger and chili pieces from the ribs and let them dry on kitchen paper. Heat the peanut oil in a wok or deep fryer to 220 degrees Celsius and fry the spare ribs in two batches for 15 seconds until light brown. Divide among serving plates, spread the honey sauce on the ribs, not pouring it over them, and serve with a side dish. In the picture above, it’s “Colorful Mashed Potatoes Italia.” Note: 1) Washing and pre-cooking the spare ribs prevents the brown foam that otherwise forms during cooking. 2) Indonesians prefer very soft and juicy meat that can be scraped off the bone with a spoon. The long cooking time is also necessary because the meat is sold freshly slaughtered and not aged, as is the case in Germany, for example. After 2 hours of cooking, it is still quite tough. Monitor the meat for doneness after 90 minutes and stop cooking if necessary! The picture above is a section of a James Cook dish (Cooking Around the World). In addition to the Thai spare ribs and Italian mashed potatoes, there were also Spanish-style green beans with olive oil and garlic, as well as a Greek tomato salad with feta cheese from New Zealand. The clientele at the table was also international. A German, a Dutchman, a Balinese woman and a Sasak woman.