Pikante Rippchen mit grünem Salat

Ingredients

• 300 g mixed leafy greens (e.g., frisée, young spinach, iceberg lettuce)
• 2 untreated oranges
• 1 Red Onion
• 4 tbsp olive oil
• Pepper (freshly ground)
• Salt
• 3 Garlic cloves
• 1 Shallot
• 1 red chili pepper
• 7 ripe tomatoes
• 2 tbsp chili oil
• 1 tsp tomato paste
• 250 ml vegetable broth
• 2 tbsp white balsamic vinegar
• sugar (to taste)
• 1.5 kg pork ribs

Instructions

1. 1.

   Rinse the salad, wash it, dry it in a spin dryer and tear into bite‑size pieces. Peel the oranges, removing the white pith as well, fillet them and catch the juice that comes out. Peel the onion and slice it into rings. Make a vinaigrette from the oil, orange juice, pepper and salt.

2. 2.

   For the ribs, peel the garlic and shallot and finely dice them. Wash the chili pepper, halve it, remove the seeds and also dice finely. Wash the tomatoes, free them of the stem base, score the underside crosswise, blanch, peel, quarter and deseed. Cut the flesh into cubes.

3. 3.

   Heat oil in a pot and sauté the shallot, garlic and chili for 1–2 minutes. Add the tomatoes and tomato paste and pour in the broth. Simmer over medium heat for 10–15 minutes. Season with vinegar, salt, pepper and sugar.

4. 4.

   Wash the ribs, pat them dry, season with salt and pepper and grill on a hot grill for 7–10 minutes, turning occasionally. Mix the salad with onion rings and orange fillets, arrange on plates and drizzle with vinaigrette. Place the finished ribs beside it, pour the spicy sauce over them and serve.