Peel Ribs with Bacon and Cabbage Salad

Cut the peel ribs one at a time. Score about 2 cm along the rib end, exposing the end of the rib 2 cm so you can touch it to eat.

For the marinade, mix together soy sauce and honey. fold in garlic. Season the ribs with salt and pepper and brush with the marinade. Put them on a baking tray and roast them in a 210 °C (upper-lower heat) oven for half an hour until they are nicely browned.

In the meantime, fry the bacon and onions. Remove from the frying pan and mix with the white cabbage. Season with vinegar, oil, salt, pepper and caraway seeds and let sit for a few minutes.

Mix well repeatedly.

Cut the bread into slices, toast, drizzle with olive oil and sprinkle with salt and pepper.

Wrap the ends of the ribs with aluminum foil and serve with bread and lettuce.

As a dip, a herb sauce made of curd cheese, yogurt and herbs, salt and pepper goes well with it.

Our tip: Use bacon with a fine, smoky note!

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