Ribs and Dips

Preheat the oven to 120°C (approximately 250°F).

For the ribs: Rinse ribs, pat dry and season with salt and pepper. Heat oil in a pan and sear ribs on all sides. Roast in the oven until pink, about 5 hours.

For the mango dip: Rinse chile, cut in half, remove seeds and ribs and mince flesh. Peel and mince shallot. Heat 1 tablespoon oil in a pan and sweat chile and shallot. Remove from heat and let cool.

Peel mango peel and mince flesh. Puree half the mango and combine with remaining diced mango, shallot mixture and lime juice. Season with salt and a pinch of sugar.

For the tomato dip: Blanch tomatoes and shock in ice water. Peel, quarter, core and mince tomato flesh. Press tomato seeds through a sieve and collect tomato juice. Peel and mince onion and garlic. Heat 1 tablespoon oil in a pan and cool onion and garlic. deglaze with tomato juice. Add chile and simmer over medium heat for 5 minutes. Then, add diced tomatoes and chopped olives, season with salt, pepper, and simmer for another 2 minutes. Remove from heat and let cool. Season with a pinch of sugar.

For the mustard: Peel and mince onion and garlic. Heat 1 tablespoon in a pan and cook onion and garlic. Remove from heat and let cool. Stir in mustards and season with salt and cayenne pepper.

For the garlic oil: Peel and thinly slice 2 garlic cloves. Grind red pepper flakes in a mortar. Peel and thinly slice ginger. Heat 2 tablespoons oil in a pan and add cinnamon, crushed vanilla bean, garlic, ginger, cardamom and red pepper flakes. Add remaining oil and cook over low heat for 5 minutes.

Season with salt and pepper.