White cabbage and carrot salad with spare ribs

Name: White cabbage and carrot salad with spare ribs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 small pork ribs (about 60 g each); 6-8 TABLESPOONS liquid honey; 2 TABLESPOONS Tomato Ketchup; 7-10 Tbsp salt, pepper, chili powder; 3-4 (approx. 375 g) Carrots; 1 (approx. 1 kg) small white cabbage; 2 medium-sized onions; 2-3 Garlic cloves; 6-8 TABLESPOONS Vinegar; 6-8 TABLESPOONS Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 small pork ribs (about 60 g each)
6-8 TABLESPOONS liquid honey
2 TABLESPOONS Tomato Ketchup
7-10 Tbsp salt, pepper, chili powder
3-4 (approx. 375 g) Carrots
1 (approx. 1 kg) small white cabbage
2 medium-sized onions
2-3 Garlic cloves
6-8 TABLESPOONS Vinegar
6-8 TABLESPOONS Oil

Directions

1
Wash the ribs, pat them dry. Roast in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 30 minutes
2
Mix 3 tablespoons honey, ketchup, salt, pepper and chilli. Spread the ribs after 15 minutes
3
Cleaning and washing vegetables. Grate or chop finely (preferably with a food processor). Peel and chop onions and garlic. Mix 3-5 tablespoons honey, salt, pepper, chilli, vinegar and 6-8 tablespoons water. Fold in the oil. Mix salad ingredients and marinade. Leave to stand for a while. Arrange everything
4
Drink: fine-tangy Pils