Summary

Ingredients

For the marinade:

• 5 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 teaspoon balsamic cream
• 1 teaspoon, heaped paprika powder
• some chili powder
• 0.5 ½ teaspoon, leveled cumin
• 0.5 teaspoon ½ salt (Society Garlic Salt or Himalayan Salt)
• 1 clove / garlic, optional
• some pepper
• 850 g peeled ribs

For the vegetables:

• 500 g French beans, reen
• 1 ½ teaspoon soup spice
• 400 ml water
• some pepper
• some Himalayan salt or sea salt
• some chilli flakes
• 1 teaspoon, heaped savory
• 3 teaspoon, heaped sour cream
• 3 teaspoons, heaped processed cheese, creamier (Gouda)
• some roux

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Instructions

1. Mix all the ingredients for the marinade. I do that in a freezer bag. Add the meat, close the bag and knead gently so that the marinade is well distributed. Let it steep in the refrigerator overnight (but at least 3 hours).
2. Preparation of the peeled ribs: Preheat the oven to 170 ° C without convection. Take the peeled ribs out of the bag and place them side by side in a roasting pan or casserole dish, spread the remaining marinade over them if necessary. Put the lid on in the oven for 30 minutes. Then remove the lid, switch it down to 160 ° C and continue frying for another 50 - 60 minutes without convection. Turn the meat for the last half an hour.
3. In the meantime, wash the beans, cut off the ends and chop the beans into small pieces. Half an hour before the peeled ribs are ready, put the beans on top, preferably with warm water, adding the soup spices at the same time. Cook the beans in a closed saucepan until soft. Then add some roux (you only need very little), let it thicken and immediately add sour cream, processed cheese and the remaining spices. Mix everything well and season to taste.