Grilled Ribs and Salads

Ingredients

• 2 kg pork ribs
• 1 tsp tomato paste
• 1 tbsp honey
• 1 tsp five-spice mix
• 1 tsp freshly grated ginger
• 2 tbsp Vegetable oil
• 2 tbsp Soy sauce
• Salt
• Pepper
• 2 handfuls salad leaves (e.g., sorrel, watercress, young spinach)
• 400 g cooked beetroot
• 1 Red Onion
• 2 tbsp lemon juice
• Salt
• Pepper
• 200 g Cherry tomatoes
• 6 Radishes
• 0.5 cucumber
• 1 yellow bell pepper
• 2 stems basil
• 2 tbsp white wine vinegar
• 3 tbsp olive oil
• a pinch sugar

Instructions

1. 1.

   Wash and pat dry the ribs. Mix tomato paste with honey, five-spice powder, ginger, oil, and soy sauce. Brush pork ribs with the mixture, season with salt and pepper, and grill for about 30 minutes, turning regularly (keeping a safe distance from the coals).

2. 2.

   For the beet salad, wash, rinse, and dry the salad leaves. Slice the beetroot, peel and halve the onion, then cut into strips. Whisk oil with lemon juice and season with salt and pepper. Combine beetroot with salad leaves, onion, and dressing; taste and serve.

3. 3.

   For the tomato‑pepper salad, wash, clean, and quarter tomatoes. Wash, clean, halve, and thinly slice radishes or shave them. Peel cucumber and dice it small. Cut bell pepper in half, clean, and dice. Rinse basil, shake dry, and cut leaves into narrow strips. Whisk vinegar with oil, salt, pepper, and sugar for vinaigrette; mix with salad ingredients, taste, and spoon onto bowls.

4. 4.

   Cut the ribs into portions and serve with the salads. Offer horseradish dip as desired.