Barbecue ribs

Ingredients for 4 people:

• 1 kg pork ribs
• 1 bay leaf
• some black pepper corns
• 1 tsp seasoning powder
• 350 ml Univer Ketchup
• 4 tbsp honey
• 1/2 - 1/2 tsp oregano, basil and thyme
• rough ground black pepper
• salt

for the coleslaw salad

• 700 g white cabbage
• 250-300 g carrots
• 1 small onion
• 1 tbsp salt
• 8 tbsp Univer mayonnaise
• 4 tbsp crème fraîche
• 4 tbsp cooking cream
• 2 tbsp honey
• 2 tbsp lemon juice
• 1/2 bunch parsley
• ground white pepper
• 1 tsp Univer mild grated horseradish

Preparation:

Cut the ribs to 4 parts alongside the bones, put them into a cooking pot, and pour enough water on top to cover them completely. Season with bay leaf, pepper and seasoning powder and cook for approximately 1 hour and 15 minutes.

Clean all vegetables needed for the salad and grate them using a large hole grater (the larger hole side of a grater). Put them in a large bowl, add salt and ferment for a period of 40 minutes afterwards. Then, rinse it with cold water and pat them dry. Mix the mayonnaise with the crème fraîche, cream, honey and the lemon juice. Season with the chopped parsley and with some pepper and finally, add the horseradish. Immerse the vegetables into the sauce and keep it covered and marinating in the refrigerator for at least 1 hour.

Mix the ketchup with the honey and the herbs. Add salt. Immerse the well patted pieces of meat into the sauce and put them on a grill rack or into a baking tray. Roast over charcoal or in a moderately hot over during 25-30 minutes. Serve with coleslow salad and baked potatoes.