Glazed ribs with salad

Name: Glazed ribs with salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 5 TABLESPOONS Tomato ketchup; 3 TABLESPOONS Honey; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 8 thick pork ribs (about 150 g each); 1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans; 1 Head iceberg lettuce; 1 Avocado; 2 Corn cob (canned); 1/2 Vegetable Onion; 1 red chilli pepper; 1 Garlic clove; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

5 TABLESPOONS Tomato ketchup
3 TABLESPOONS Honey
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
8 thick pork ribs (about 150 g each)
1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans
1 Head iceberg lettuce
1 Avocado
2 Corn cob (canned)
1/2 Vegetable Onion
1 red chilli pepper
1 Garlic clove
3 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil

Directions

1
Mix ketchup and honey. Season with salt and cayenne pepper. Wash the ribs and dab dry. Spread with the ketchup marinade and cook on the gridiron in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-20 minutes.
2
Drain the beans, rinse with cold water and drain. Clean the salad, cut into bite-sized pieces and wash. Peel and halve avocado, remove seeds and cut flesh into pieces. Cut corncobs into slices.
3
Peel the vegetable onion and cut into sticks. Wash the chillies, cut them in half lengthwise, remove seeds and chop. Peel garlic and press it through a garlic press. Mix vinegar, garlic, chilli, salt and sugar.
4
Add oil. Mix salad ingredients and vinaigrette. Serve the salad with the ribs.