Meat ribs from pasture-fed cattle

Halve the papaya and remove the seeds, put the seeds aside. Cut the flesh into cubes, marinate with lime juice and 1 chopped chili and refrigerate.
Briefly roast the star anise, Sichuan pepper, black pepper, cinnamon blossom, fennel and cloves in a wok and then grind them finely. Mix the papaya seeds with 2 teaspoons of the roasted spice mixture, massage the ribs vigorously and marinate overnight in the fridge.
The next day, set the grill to 100°C. Remove the aromatics from the ribs, place them on the grill and grill slowly at 100°C for around five to six hours. In the meantime, for the Thai teriyaki sauce, roughly chop the kaffir lime leaves, lemongrass, galangal and chilies and sauté in a pan with a little oil. Top up with the teriyaki sauce and simmer for 30 minutes. In the last 120 minutes, glaze the meat three times with this sauce. When the meat is fully cooked - when the bones can be easily removed from the meat - remove from the grill and set aside, covered.

Heat a wok. Pour boiling water over the rice noodles, cover and leave to simmer for about 6 minutes, then drain in a sieve, rinse with cold water and drain well. Peel the garlic, wash the chilli, remove the seeds and chop both finely. Wash and trim the spring onions and cut diagonally into pieces (about 3 cm). Trim the mushrooms, wash the sugar snap peas and halve them diagonally.
First, briefly sauté the garlic and chili in sesame oil in a wok, add sugar and let it caramelize slightly. Put the prepared vegetables in the wok and fry briefly, turning, then pour the chicken stock over the edge so that some of the stock evaporates and the vegetables cook in this steam. Add the rice noodles and papaya. Season with the soy and fish sauce and add lime juice to taste. Finally, fold in the picked coriander.
Cut the meat into slices and arrange on a plate with the pasta.

FIRE&FOOD Bookazine N° 7 "Best Ribs"