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🍽️ Grilled Pork Ribs with Beetroot and Vegetable Salad

1286 kcal · 30 min · 4 servings

Ingredients

• 2 kg Pork Ribs
• 1 tsp Tomato Paste
• 1 tbsp Honey
• 1 tsp Five-Spice Mix
• 1 tsp Freshly Grated Ginger
• 2 tbsp Vegetable Oil
• 2 tbsp Soy Sauce
• Salt
• Pepper
• 2 Handful Salad Leaves (e.g. Sorrel, Watercress, Young Leaf Spinach)
• 400 g Beetroot (cooked)
• 1 Red Onion
• 2 tbsp Lemon Juice
• Salt
• Pepper
• 200 g Cherry Tomatoes
• 6 Radishes
• 0.5 Cucumber
• 1 Yellow Bell Pepper
• 2 Stalks Basil
• 2 tbsp White Wine Vinegar
• 3 tbsp Olive Oil
• 1 Pinch Sugar

Instructions

1. 1. Wash the pork ribs thoroughly and pat them dry with a kitchen towel.
2. 2. Whisk tomato paste, honey, five-spice powder, ginger, oil, and soy sauce in a small bowl to form a smooth marinade.
3. 3. Brush the ribs thoroughly with the marinade.
4. 4. Season the ribs with salt and black pepper to taste.
5. 5. Place the ribs on the grill, keeping a sufficient distance from the hot embers.
6. 6. Grill the ribs for about 30 minutes, turning them regularly.
7. 7. Wash the salad leaves for the beetroot salad and remove any wilted parts.
8. 8. Spin the salad leaves dry and set them aside.
9. 9. Slice the cooked beetroot into thin rounds.
10. 10. Peel the onion and cut it in half.
11. 11. Cut the onion halves into thin strips.
12. 12. Whisk oil and lemon juice together for the dressing.
13. 13. Season the dressing with salt and pepper.
14. 14. Combine the beetroot, salad leaves, and onion strips in a bowl.
15. 15. Pour the dressing over the salad and toss everything well.
16. 16. Finally, adjust the seasoning of the salad with salt and pepper.
17. 17. Wash the tomatoes for the second salad and remove the hard stem ends.
18. 18. Cut the tomatoes into four equal quarters.
19. 19. Wash the radishes and remove the green tops.
20. 20. Cut the radishes in half.
21. 21. Slice the radish halves into very thin rounds or shave them thinly.
22. 22. Wash the cucumber and peel it completely.
23. 23. Cut the peeled cucumber into small cubes.
24. 24. Wash the bell pepper and cut it in half lengthwise.
25. 25. Remove the seeds and white pith from the bell pepper.
26. 26. Cut the bell pepper into small cubes, similar to the cucumber.
27. 27. Rinse the basil briefly and shake it dry.
28. 28. Slice the basil leaves into thin strips.
29. 29. Whisk vinegar, oil, salt, pepper, and sugar together for the vinaigrette.
30. 30. Combine the tomatoes, radishes, cucumber, bell pepper, and basil in a large bowl.
31. 31. Pour the vinaigrette over the vegetables and toss everything well.
32. 32. Adjust the seasoning of the vegetable salad with salt and pepper.
33. 33. Divide the vegetable salad among small serving bowls.
34. 34. Cut the grilled ribs into individual pieces.
35. 35. Serve the ribs together with both salads.
36. 36. Optionally serve a horseradish dip on the side.

Nutrition per serving

• kcal: 1286
• Protein: 100 g · Fett/Fat: 91 g · Carbs: 18 g