Ribs with Various Dips

Ingredients

• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 50 g sharp mustard
• 100 g sweet mustard
• Cayenne pepper
• 1 Garlic clove
• 0.5 tsp Chili flakes
• 1 cm fresh ginger
• 50 ml olive oil
• 0.5 tsp cardamom pods
• 0.5 cinnamon stick
• 0.5 Vanilla pod
• 3 kg pork ribs (pre‑cut, with bone)
• Salt
• pepper (ground)
• 2 tbsp Vegetable oil
• 1 ripe Mango
• 1 small red chili pepper
• 1 Shallot
• 1 tbsp Olive Oil
• 1 tbsp lime juice
• sugar
• 4 tomatoes
• 1 small onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 small chopped chili pepper
• 1 tbsp green pitted olives
• 1 tbsp pitted black olives

Instructions

1. 1.

   Preheat the oven to 120°C (250°F) with upper and lower heat.

2. 2.

   Wash the meat, pat dry, season with salt and pepper, then sear all sides in a hot pan with oil until browned. Roast in the preheated oven for about 5 hours until pink inside.

3. 3.

   Meanwhile, for the mango dip, wash the chili, cut lengthwise, remove seeds and white membranes, finely chop. Peel the shallot, also finely chop, and sauté with the chili in 1 tbsp oil until translucent. Remove from heat and let cool.

4. 4.

   Peel the mango, cut flesh away from the pit, dice finely. Puree half of it, then mix with remaining diced mango, shallot mixture, lime juice, salt, and a pinch of sugar to taste.

5. 5.

   For the tomato dip, blanch tomatoes, shock, peel, quarter, core, and finely chop flesh. Strain seeds through a sieve and catch the juice. Peel onion and garlic, finely chop, sauté in 1 tbsp oil until translucent. Deglaze with tomato juice, add chili, simmer for 5 minutes over medium heat. Add tomato cubes and chopped olives, season with salt and pepper, simmer another 2 minutes, remove from heat, cool, then taste with a pinch of sugar.

6. 6.

   For the onion mustard dip, peel and finely chop onion and garlic. Sauté in 1 tbsp oil until translucent, remove from heat, cool, then mix with mustard, salt, and cayenne pepper to taste.

7. 7.

   For the rib seasoning, mince 2 garlic cloves into thin slices. Crush chili flakes in a mortar. Peel ginger and slice. In a pot, heat 2 tbsp oil, sauté cinnamon, crushed vanilla pod, garlic, ginger, cardamom, and chili, then add remaining oil and let infuse over low heat for 5 minutes.

8. 8.

   Season with salt and pepper.

9. 9.

   Remove the meat from the oven, drizzle with the spice oil, slice, and serve alongside the three dips.