Ingredients serves 4:
2.2 lb/1 kg pork ribs, some black pepper, 1 bay leaf, 1 teaspoon food seasoning, 1 3/4 cup/3 1/2 dl ketchup, 4 tablespoon honey, 1/8 teaspoon oregano, basil, thyme, coarsely ground black pepper, salt
Cole Slaw: 1 1/2 lb/70 dkg cabbage, 9-10 oz/25-30 dkg carrots, 1 small onion, 1 tablespoon salt, 8 tablespoon mayonnaise, 4 tablespoon sour cream, 4 tablespoon cooking (light) cream, 2 tablespoon honey, 2 tablespoon lemon juice, 1/2 cup parsley, ground white pepper, 1 teaspoon grated horseradish
Cut the ribs alongside the bones into four portions and place into a pot. Pour enough water over it to cover. Season with the bay leaf, pepper and food seasoning and cook until tender, about a 1 1/4 hours. Peel and clean all the vegetables and grate them coarse. Place into a large bowl, salt it, and let it sit for about 40 minutes. Rinse in cold water and squeeze out the liquid. Blend the mayonnaise, sour cream, cooking cream and lemon juice. Add the chopped parsley, season with pepper and horseradish. Mix in the vegetables and let it sit in the refrigerator for at least an hour. Blend together the ketchup, honey, salt, and spices. Put the well-drained cooked meat into the sauce and coat well. Place the meat on a grill or into a baking pan. Bake over a charcoal fire or in a medium hot oven for about 25-30 minutes. Serve with cole slaw and baked potatoes.
Preparation time: 2 1/2 hours
Calories per serving: 1053 (without potatoes)
Skill: Easy to prepare