Season the ribs and fry until brown in butter. Put them in a stew pot with chopped onion, garlic, apple slices, Belgian  Trappist beer, pear syrup, veal stock, bay leaf and a dash of balsamico. Let simmer for 2 to 3 hours. Make a classic  mashed potato. Cut the endive and maninate with mustard, oil, white balsamic vinegar and onions. Mix this  preparation under the puree. Remove the ribs from the pot. Press the sauce through a sieve. Let boil down and tie if  necessary. Dry the bacon under a weight in the microwave. Make apple chips with the mandolin and deep fry. On the  dinner plate: a wide ring purée, against this 1 to 2 pork ribs. Pour sauce over and garnish with chips and a slice of bacon  upstanding on the puree.

Lacquered ribs in beer sauce

with a stew of endive

pork ribs

onion

laurel

Liege syrup

garlic

vinegar

Belgian Trappist beer apple veal stock cornstarch potatoes bacon butter
egg nutmeg endive white balsamic olive oil mustard salt & pepper
A Recipe Guide For The Amateur Chef Belgian Cuisine

Lacquered ribs

in beer sauce

with a stew

of endive

Season the ribs and fry until brown in butter. Put them in a stew pot with chopped onion, garlic, apple slices, Belgian  Trappist beer, pear syrup, veal stock, bay leaf and a dash of balsamico. Let simmer for 2 to 3 hours. Make a classic  mashed potato. Cut the endive and maninate with mustard, oil, white balsamic vinegar and onions. Mix this  preparation under the puree. Remove the ribs from the pot. Press the sauce through a sieve. Let boil down and tie if  necessary. Dry the bacon under a weight in the microwave. Make apple chips with the mandolin and deep fry. On the  dinner plate: a wide ring purée, against this 1 to 2 pork ribs. Pour sauce over and garnish with chips and a slice of bacon  upstanding on the puree.

pork ribs

onion

laurel

Liege syrup

garlic

vinegar

Belgian Trappist beer apple veal stock cornstarch potatoes bacon butter
egg nutmeg endive white balsamic olive oil mustard salt & pepper
a recipe guide for the amateur chef Belgian Cuisine