XO baby ribs king-style with Kailan

Ingredients for 1 servings:

• 350 g spareribs (baby ribs), frozen
• 1 tsp XO sauce
• 1 tbsp soy sauce, light
• 1 tsp, leveled baking powder
• 6 g papaya pulp, frozen
• 1 ½ liters of frying oil
• 2 medium-sized garlic cloves
• 10 g ginger
• 30 g carrot(s)
• 2 tbsp celery stalks, frozen
• 300 g water
• 2 tbsp rice wine, yellow, clear, mild
• 1 tsp soy sauce
• 6 g chicken stock
• 2 m.-large Kailan (Chinese broccoli) with white flowers, fresh
• 1 tomato(s), oblong
• 1 small white beer radish
• 1 m.-large pepper, red, mild
• n. B. flowers and leaves
• Marinade, the remains of it
• 1 tsp XO sauce
• 2 tbsp tomato ketchup
• 50 g cooking water (from the baby ribs)
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, mild

Instructions

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

A particularly tasty side dish. Recipe from Hong Kong, China.

Separate the well-thawed baby ribs into individual pieces between the ribs. Mix the XO sauce with the soy sauce, baking powder, and papaya puree until smooth and marinate the ribs for 1 hour. Strain and drain well. Use the leftover marinade for the sauce. Heat the frying oil to 180°C and fry the baby ribs in two batches until medium brown. For the broth, peel and finely chop the garlic cloves and ginger. Coarsely grate the washed and peeled carrot. Measure the celery stalks. Bring the water to a boil, add the rice wine, soy sauce, and chicken stock. Add the prepared vegetables and ribs, and simmer with the lid on until the meat falls away from the bone. Meanwhile, remove all but the top two leaves from the kailan, which have been thoroughly rinsed. Cut out the stalk and the midrib. Cut off a small portion of the bottom of the stem and peel it from the second leaf (from the bottom) downwards. Blanch the leaf stems and leaves for 1 minute and the stems for 3 minutes. Line a serving dish with the leaves. Set aside the stems and stems. Wash and peel the beer radish, cut it to about the length of baby ribs plus 2 cm, cut it lengthwise into 4 x 4 mm thick sticks and set aside. To garnish, cut off the stem of the washed pepper, cut it open on one side, remove the light red partitions and seeds, and cut it crosswise into thin strips. Set aside the blossoms and leaves, if desired. Cut off the top of the washed tomato so that it stands upright. While it is standing, make four crosswise cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the “petals” from the core and bend them outwards slightly. Sprinkle the inside with salt and pepper and place on the serving dish. Remove the cooked ribs from the broth and let them cool slightly. Strain the broth, discard the cooked vegetables, and reserve the broth for the sauce. Use the rest for another purpose. For the sauce, mix the remaining marinade with the remaining sauce ingredients until smooth and bring to a boil in a saucepan. Carefully remove the meat from the bones using a sharp knife and fill the space between the bones with the radish sticks. Place the baby ribs on the serving dish, king-style. Pour the finished sauce over the baby ribs, garnish, serve, and enjoy.