Coleslaw with spare ribs

Name: Coleslaw with spare ribs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion; 1 (approx. 1 kg) Head white cabbage; 200 g Carrots; 7-10 Tbsp Salt; 4 TABLESPOONS Vinegar; 3 TABLESPOONS Oil; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 150 g ripened cream; 1 kg Spareribs; 2 red chilli pepper; 2 TABLESPOONS Honey; 1 TABLESPOON Mustard; 4 TABLESPOONS Ketchup; 2-3 stem(s) Parsley; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 medium onion
1 (approx. 1 kg) Head white cabbage
200 g Carrots
7-10 Tbsp Salt
4 TABLESPOONS Vinegar
3 TABLESPOONS Oil
7-10 Tbsp Sugar
7-10 Tbsp Pepper
150 g ripened cream
1 kg Spareribs
2 red chilli pepper
2 TABLESPOONS Honey
1 TABLESPOON Mustard
4 TABLESPOONS Ketchup
2-3 stem(s) Parsley
baking paper

Directions

1
Peel and finely chop the onion. Clean and wash the white cabbage and cut into very fine strips. Peel, wash and roughly grate the carrots. Knead cabbage with 1 teaspoon of salt. Add vinegar, oil, sugar and pepper and stir in.
2
Fold in carrots and sour cream and let it soak through. Wash and pat spare ribs dry, season with salt and pepper. Line the fat pan of the oven with baking paper and spread ribs on top.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Wash 1 chilli pepper, remove seeds and chop. Mix honey, mustard, chili and ketchup. Brush spare ribs with it 5 minutes before the end of the cooking time.
4
Wash and clean the parsley and chop it except for something to garnish. Season coleslaw again. Sprinkle with parsley. Serve the coleslaw with the spare ribs. Garnish with parsley and 1 chilli pepper.