Chili-rib, sweet and sour

Name: Chili-rib, sweet and sour
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Shallots; 500 g Potatoes; 1.2 kg Pork ribs; 7-10 Tbsp (preferably from the butcher in; 7-10 Tbsp 125 g portions can be divided); 7-10 Tbsp Salt; 2-3 TEASPOONS Chilli powder; 6 TABLESPOONS Oil; 300 ml Fruit Vinegar; 1 can(s) (330 ml) unsweetened pineapple juice; 1 Stalk leek (leek); 1- 2 Chillies; 4 TABLESPOONS Spice - Ketchup; 1- 2 Tsp Sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Shallots
500 g Potatoes
1.2 kg Pork ribs
7-10 Tbsp (preferably from the butcher in
7-10 Tbsp 125 g portions can be divided)
7-10 Tbsp Salt
2-3 TEASPOONS Chilli powder
6 TABLESPOONS Oil
300 ml Fruit Vinegar
1 can(s) (330 ml) unsweetened pineapple juice
1 Stalk leek (leek)
1- 2 Chillies
4 TABLESPOONS Spice - Ketchup
1- 2 Tsp Sugar

Directions

1
Peel shallots and potatoes. Wash and dice the potatoes. Wash ribs and pat dry. Rub with salt and chilli powder. Heat the oil in a roasting pan and fry the ribs on all sides.
2
Add shallots and potatoes. Deglaze with 1/4 liter vinegar and pineapple juice. Cover and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 45 minutes. In the meantime clean and wash the leek and cut it into thick rings, cut the chillies into narrow rings.
3
Add both to the ribs 20 minutes before the end of the cooking time. Add 1/4 litre water and ketchup. Before serving, season again with salt, sugar and the remaining vinegar.