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: 4 small pork ribs (about 60 g each); 125 g liquid honey; 2 TABLESPOONS Tomato ketchup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 250 g Carrots; 1 (approx. 1 kg) baby cabbage; 2 Onions; 2-3 Garlic cloves; 50 ml White wine vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp Chillies and parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 small pork ribs (about 60 g each)
125 g liquid honey
2 TABLESPOONS Tomato ketchup
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
250 g Carrots
1 (approx. 1 kg) baby cabbage
2 Onions
2-3 Garlic cloves
50 ml White wine vinegar
2 TABLESPOONS Oil
7-10 Tbsp Chillies and parsley

Directions

1
Wash the ribs, dab dry and place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 30 minutes. Mix 50 g honey, ketchup, salt, pepper and chilli powder and brush the ribs with it halfway through the frying time. Clean and wash the carrots and grate them finely through the food processor. Clean the white cabbage, quarter it, wash it, cut out the stalk and also grate it very finely through the food processor attachment. Peel and finely chop the onions.
2
Peel garlic and chop very finely. Mix remaining honey, salt, pepper, chilli powder and vinegar. Whip the oil into the mixture. Mix cabbage, carrots, onions and garlic. Pour marinade over it. Arrange the salad on a plate, place spare ribs on top and serve garnished with parsley and chillies as desired
3
Tip: If no food processor is available, the cabbage can also be cut very finely with a sharp kitchen knife. The carrots are then alternatively grated