A bean recipe for every taste:
Preparation (circa 50 min):
Skin garlic, chop finely, and sprinkle over spareribs form, with mortared peppercorns, juniper berries, and dried bay leaf; drizzle with olive oil. Cover with plastic wrap and marinate for three to four hours (but overnight is best).
Cut ends of beans a tiny bit small, blanch in light salted water until al dente, drain when cool. Mix well with white onion strips, add a tiny bit of savory and fold in the grain corn. Stir olive oil, apple juice and fruit vinegar well, season with salt and pepper and pour over lettuce, toss in.
Roast the marinated spare ribs in a heated oven at 175 °C for 15 to 18 min, then remove the spices. Mix maple syrup with rosemary tips and thyme, coat spareribs well and sprinkle with chili flakes. Bake in the stove on high with the grill function on until crispy. Grill the cherry tomatoes as well. Arrange lettuce as a bed on an oval plate, cut spareribs into pieces, arrange on lettuce and place tomatoes all around.