• 1 kg (2.2 lbs.) pork ribs
  • 2 organic limes
  • 15 cl (5.1 fl.oz.) maple syrup
  • 2 tbsp. tomato paste
  • 1 tbsp. ground cumin
  • 1 tbsp. mild chili pepper puree
  • 10 cl (0.3 oz.) olive oil
  • 2 cloves garlic
  • Salt, pepper
  • The side dish:
  • 3 sweet potatoes
  • 30 g (1 oz.) butter
  • 40 cl (1.4 oz.) whipping cream


  1. Cut les travers de porc in between each bone and line the meat in a gratin dish.
  2. Combine the oil, maple syrup, tomato paste, cumin and chili pepper puree.
  3. Zest and juice the limes, add this to the maple syrup sauce along with salt, pepper and chopped garlic.
  4. Pour the sauce on the pork, abundantly coating the pieces of meat. Place in the refrigerator for 1 hour.
  5. Bake for 1 hour at 220°C (th.7-8 - 430°F). Flip over after ½ hour.
  6. Peel and coarsely dice the sweet potatoes. Sweat them in butter for a few minutes then add the cream. Cover and cook. Then mix into a fine puree. Adjust consistency with the cooking cream.
  7. Serve the ribs over a generous layer of mashed sweet potatoes.