27 May 2024
Baby back ribs with corn and kailan - recipe - photo: evelyn
Baby back ribs with corn and kailan- recipe - photo: evelyn

Baby back ribs with corn and kailan

110 min. total time

Ingredients for 2 portions

700 g Babyribs (meaty cut, frozen)
500 g Tomato juice
100 g Orange juice
30 g Ginger (finely chopped, frozen)
20 g Galangal (finely chopped, frozen)
8 g Shrimp paste (Asia)
12 g Seasoning (Chicken)
4 Stalk Lemongrass
4 Piece Kaffir lime leaves (fresh or frozen)
2 Piece Red mild chili peppers
2 Piece Green chili peppers (fresh or frozen)
8 Head Kailan (young, fresh)

Ingredients for tde Sauce

150 g Cooking water (from tde babyribs, strained)
2 Tbsp Ketchup
1 Tsp Honey
2 Tbsp Dark rice wine
1 Tbsp Tapioca flour

Ingredients for tde Corn

2 Piece Corn cobs (fresh, large) (For tde vegetables:)
15 g Mushroom brotd (homemade)
600 g Water (For tde brotd:)

Ingredients for Garnishing

6 Piece Pineapple slices (peeled, fresh)
2 Tbsp Sunflower oil
2 Piece Tomatoes (medium) (For garnish:)
1 Tsp Salt
1 Tsp Pepper (red, crushed)
50 g Butter (salted)


  1. Separate the baby ribs to create individual rib pieces. Place the rib pieces in a 2-liter Dutch oven. Add tomato juice, orange juice, ginger, galangal, crumbled shrimp paste, and soup seasoning.
  2. Cut off the bottom of the lemongrass and cut the white part into pieces about 4 cm long. Crush one side with a kitchen hammer. Perforate the washed kaffir lime leaves with a fork. Roughly chop the washed chili and peppers and use with the seeds. Also add all the prepared ingredients to the Dutch oven. Let simmer with the lid on for 90 minutes. Stir occasionally to prevent burning.
  3. In the meantime, cut 6 equally thick slices lengthwise from a peeled pineapple. Heat the sunflower oil in a smaller pan and brown the pineapple pieces on both sides and set aside. Also slice the washed tomatoes crosswise and sprinkle with salt and pepper. Melt the butter and keep warm.
  4. Thoroughly wash and cut the shucked corn cobs into thirds. After 60 minutes of cooking the meat pieces, transfer the water to a pot, bring to a boil, dissolve the mushroom bouillon in it, and cook the corn cob pieces in it for 25 minutes.
  5. Strain the baby ribs and remove any attached seasoning parts, keeping warm. Remove an appropriate amount of cooking water for the sauce, thicken slightly. Stir in tomato ketchup and honey. Dissolve the tapioca flour in rice wine and mix it into the sauce, bringing to a boil for 1 minute.
  6. Then pour half of the corn cob cooking water into a larger pan, heat it. Rinse the kailan and trim 5 mm from the bottom, add the kailan whole and blanch for 3 minutes, DO NOT rinse with cold water!
  7. Place the baby ribs, drained corn cobs, and kailan on serving plates, add the tomatoes and pineapple pieces. Pour the sauce over the baby ribs and the butter over the corn cobs, serve and enjoy.

Nutrition score


50,00 g

103,64 g

739,46 g

110 min. total time | 50 min. preparation time | 60 min. cook & rest time

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