Spareribs with Honey Sauce

The day before, halve 2 peppers, remove seeds, finely dice. Finely grate the peel from 1 orange, keep the orange. Peel 3 garlic cloves, press through a press. Remove peel from half of the ginger, grate finely. Mix everything with 1 tbsp sesame oil and 200 g honey. Marinate the meat in it for one night. 2.

For the sauce, peel the remaining ginger and dice very finely. Peel 1 clove of garlic, dice finely. Halve 2 peppers, remove seeds, dice finely. Thinly grate peel from 1 orange. Squeeze oranges, measure 400 ml juice. Stir orange peel, juice, ginger, garlic and peppers with 200 g honey, make 2/3 in a saucepan. Mix maizena (cornstarch) with a small amount of cold water until smooth, add to sauce form, make short. Fold in sesame oil. Cool the sauce.

Brush potatoes well, cut in half lengthwise, place cut side up on a baking sheet covered with salt, brush cut surfaces with olive oil, sprinkle with sesame seeds. Bake potatoes in a heated oven at 200 °C on the 2nd rack from the bottom for 40-45 min.

4. remove marinade from spare ribs thoroughly, dry meat well. About half an hour before the potatoes are cooked, heat frying oil in a saucepan (best in a deep fryer) to about 170 °C (try kitchen thermometer from 15 marks, or possibly hold a clean wooden spoon in the fat, if it forms bubbles, the fat is hot). Fry the spareribs in 3 portions for 4-5 min. each.

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