Rinse the baby ribs and pour them into plenty of boiling salted water. Simmer for 4 minutes, strain with a large sieve and rinse. Discard the salt water. Clean the pot and have the baby ribs ready.

Wash the kaffir lime leaves and use them whole. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. Cap the garlic cloves at both ends, peel them and press them through a garlic press. Wash the small, red chillies, cut across into thin rings, leave the grains and discard the stalks.

For the fresh lime juice, wash the two limes thoroughly. Since the middle part contains bitter substances, which are squeezed freely when squeezing with a normal citrus press, it is better to proceed as follows: Cut off a piece lengthways about 6 mm to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and center pieces.

Put the ingredients for the hot marinade in the saucepan and bring to the boil. Add the baby ribs and simmer with the lid on until the ribs are tender (approx. 60 - 90 minutes).

Remove the ribs from the sauce with a coarse sieve and let them drain. Brush the ribs with peanut oil with a brush and place on a wire rack with a baking tray underneath. Put in the oven preheated to 250 degrees top heat (or grill) and bake until they get a nice color. Take out, turn over and bake the other side as well.

Place the hot ribs in a serving bowl and serve immediately with the suggested BBQ sauce.

Choose lettuce, boiled corn on the cob, baked potato or French fries as a side dish.

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