Peel and finely chop the onion, ginger and 2 garlic cloves. Mix with orange juice, honey, oil, ketchup, Worcester sauce and soy sauce. Wash the meat, dab dry and cut into pieces (each with 3-4 bones). Place the meat and marinade in a large bowl and mix well. Marinate for about 1 hour, turning several times. Halve avocados, remove seeds.
Remove the flesh from the skin and cut roughly. Peel 1 clove of garlic and chop coarsely. Puree avocados, garlic and lemon juice. Clean the chilli pepper, carve lengthwise, remove seeds, wash and chop. Stir the yoghurt into the avocado puree. Season guacamole with salt, pepper and 1 pinch of sugar. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Put 4 wheat patties on a baking tray and sprinkle with cheese. Cover with 1 additional pancake each and press down lightly. Bake in a hot oven for 4-5 minutes until the cheese has melted. Remove.
Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Put 4 wheat patties on a baking tray and sprinkle with cheese. Cover with 1 additional pancake each and press down lightly. Bake in a hot oven for 4-5 minutes until the cheese has melted. Remove. Remove the ribs from the marinade. Sear on the hot grill while turning. Then place in grill trays and roast on the hot grill for another 10-15 minutes, brushing several times with marinade. Heat the cheese quesadillas on the grill. Then cut into cake pieces. Serve with guacamole with the meat
Remove the ribs from the marinade. Sear on the hot grill while turning. Then place in grill trays and roast on the hot grill for another 10-15 minutes, brushing several times with marinade. Heat the cheese quesadillas on the grill. Then cut into cake pieces. Serve with guacamole with the meat
Waiting time approx. 30 minutes