Wash the ribs and cook them in plenty of lightly salted water for 5 minutes. Strain, rinse and drain well. Discard the cooking water. Put the ribs back in the cleaned pot. Mix the spring roll sauce with the tomato juice and chicken stock, pour over the ribs and bring to the boil. Press the garlic cloves into the broth.
Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh frozen goods and add to the broth. Wash the kaffir lime leaves and add them whole to the broth together with the cinnamon stick. Let the ribs simmer with the lid on for 90 minutes. Strain, keep the stock and ribs, entrust the rest to the organic waste. Let the broth boil down to the sauce until creamy.
In the meantime, wash the tomatoes and the lettuce and cut into bite-sized pieces for the salad. For the dressing, squeeze the garlic and mix with the remaining ingredients. Heat the frying oil to 210 degrees.
Wash, peel and clean the potatoes and slice / cut across into approx. 5 mm thick slices. Cap the onion at both ends, peel, halve lengthways and cut crossways into half rings approx. 4 mm thick. Cut the smoked meat into small pieces. Fry the potato slices in a pan with the sunflower oil. When the first pieces turn brown, mix in the remaining ingredients. Continue to fry gently with the lid on. Every now and then, rearrange the potatoes.
Fry the ribs in 4 portions until light brown and immediately add to the broth. Let simmer for 5 minutes. Spread the salad on the serving bowls and drizzle the dressing over them. Place the finished fried potatoes and the ribs with some of the sauce on the serving plates. Place the optional cucumber pieces with it. Serve and enjoy.