Spare Ribs with Pasta Salad

Ingredients

• 1 Garlic clove
• 2 tbsp chili sauce
• 2 tbsp Apple cider vinegar
• 2 tbsp ketchup
• 1 tsp Honey
• Salt
• Pepper
• 2 kg pork spare ribs
• 300 g spiral pasta
• 3 tbsp olive oil
• 250 g green beans
• 2 handfuls young spinach
• 1 Red Onion
• 40 g sun‑dried tomatoes (in oil)
• 2 tbsp white balsamic vinegar

Instructions

1. 1.

   Peel and finely chop the garlic. Mix with chili sauce, apple cider vinegar, ketchup, honey, salt, and pepper.

2. 2.

   Rinse the ribs, pat dry, and brush lightly with some sauce. Grill over low heat (sufficient distance from coals) for about 40 minutes, turning regularly and basting with sauce; adjust time based on thickness.

3. 3.

   Cook pasta in salted water al dente, rinse under cold water, drain well, and toss with 1 Tbsp oil.

4. 4.

   Wash and trim green beans, blanch in salted water for ~8 minutes, cool, and drain. Rinse spinach, dry, and spin. Peel the onion, halve, and slice into strips. Roughly chop sun‑dried tomatoes. Whisk remaining olive oil with balsamic vinegar, season with salt and pepper, then combine all salad ingredients.

5. 5.

   Serve portions of ribs over the pasta salad.