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Meals Pork ribs with orange sauce

Meals pork chops with orange sauce and potato salad strive A dish takes time but you can prepare in advance

Ingredients

ribs to pork ribs 6 oil, as needed ½ cup hot water 3 tablespoons brown sugar Applesauce, Flour required amount, amount needed Salt and pepper to taste 1 cup white wine sauce to oranges: 100 g sugar 1 tablespoon cornstarch reserved cooking Fund 2 tablespoons milk 1 shot of orange liqueur 10 g butter 3 to 4 oranges Salt and pepper to taste 3 tablespoons vinegar potato salad to: 1 cup celery 1 green apple 3 tablespoons mayonnaise 1 teaspoon mustard 800 g of potatoes 1 tablespoon chopped parsley Salt and pepper, to taste 3 tablespoons vinegar 4 tablespoons of natural yogurt Optional: Fresh herbs Red Peppers

Development of pork ribs: Season ribs with salt and pepper, pass them lightly with flour and flatten with your hand. In a hot skillet with oil to brown the ribs on both sides. Arrange them in a roasting pan and arrange on each a little applesauce and on this a little sugar. On the sides, add wine, water and cook in preheated oven for 20 minutes. Reserve the cooking liquid to prepare the orange sauce.

For orange sauce: Cut the oranges half, remove pulp and reserve. In a saucepan, over low heat, dissolve the sugar until a light caramel. Add butter and let melt. Pour the hot vinegar and continue cooking until caramel is dissolved. Cook two minutes and add the liqueur, orange pulp, cornstarch dissolved in milk and bring to a boil. Season with salt and pepper. Integrating the bottom of cooking ribs and mix.

For potato salad: Cook the potatoes in their skins in boiling salted water until tender. Drain, peel and cut potatoes into thin slices. Cut celery into thin sticks and mix with salt. In a bowl combine mayonnaise, yogurt, parsley, mustard, grated apple, vinegar, salt and pepper. Add potatoes and mix gently. Celery and mix to incorporate. To serve: In a bowl, serve the ribs, sprinkle with orange sauce and garnish with sliced \u200b\u200bred peppers and a touch of fresh herbs. Serve with potato salad.

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