Pork Ribs with Vegetables

Ingredients

• 2 pork rib pieces
• 125 ml oil
• 1 tsp Mustard
• 1 tbsp soy sauce
• Tabasco
• Salt
• black pepper (freshly ground)
• 2 tbsp ketchup
• 2 Garlic cloves
• 1 garlic clove (pressed, or more if desired)
• 10 tbsp brown sugar
• 1 tsp salt
• black pepper (freshly ground)
• 10 tbsp ketchup
• 1 tbsp vinegar
• Tabasco
• 2 tsp chopped red chili peppers
• 400 g canned corn
• 200 g frozen peas
• 2 red bell peppers
• 3 tbsp butter
• Salt
• Pepper (freshly ground)
• 800 g red sweet potatoes

Instructions

1. 1.

   Cut pork ribs into individual pieces (3-4 ribs each). Rinse ribs with water and pat dry. Press garlic and mix with remaining ingredients to form a marinade. Let the spareribs marinate for 2 hours. Grill ribs 8-10 minutes on each side, basting frequently with the marinade.

2. 2.

   Combine all ingredients in a small heavy-bottomed pot and simmer over low heat for 15 minutes, stirring occasionally. The sauce can be applied hot, warm, or cold.

3. 3.

   Wash potatoes thoroughly and boil in salted water for about 25 minutes until tender.

4. 4.

   Wash, trim, halve, seed, remove white skins from bell peppers, and dice into small cubes. Melt butter in a wide pot and sauté peppers for 3 minutes. Add one cup of liquid, corn, thawed peas, and simmer for 5 minutes; season with salt and pepper.

5. 5.

   Plate spareribs alongside red potatoes, corn‑pea mix, and grill sauce.