Pork Ribs & Piquant Lentils

To create this recipe I combined two other recipes: piquant pork ribs and piquant lentils.

For the Pork Ribs:
You need some 600 gr ribs
Make a marinade from 2 tablespoons of honey, melted on medium heat, add 2 cloves of garlic, 1 spoon of light soy sauce, 100 ml red whine (Domain Menada Merlot), 1 teaspoon of mustard, salt, white pepper, 3 cm long ginger root (grounded), rosemary and red pepper.
Rub the ribs with the marinade and pour on the rest of it. Leave in cool place for one hour.
Place the ribs in a tin individually wrapped in aluminium foil and bake on 200 degrees Celsius for some 40 minutes.
Then unwrap them and pour on the rest of marinade, bake for other 10 minutes and add the remainder marinade again. Leave in the oven until ready.

For the lentils:
Boil 250 gr of lentils in 500 ml of water, add about 150 gr of tomato puree and salt.
In a pan fry in about 100 ml of extra virgin olive oil a medium onion, 4 cloves of garlic, finely chopped, and one fresh green pepper. Fry for 2-3 minutes and add 1 tablespoon of red pepper, 2 tablespoons of curry powder and salt. After other two minutes add 1 tablespoon of white flour and add 200 ml of the lentils stock.
Drain the lentils from the remainder stock and add them drained to the curry and pepper mixture. Stir for some 3-4 minutes until ready.

When serving, decorate with liquid cream and fresh basil leaves.