Pork Ribs with Asparagus and Lemony Milk Mushrooms

Method

For pork ribs:

Place the ribs into a baking tray.

Add brown sugar, shahi jeera, hot red chilli powder, paprika and massage it all over the ribs.

Pour some cola over the ribs.

Foil it and bake in a preheated oven at 170°C for 2 hours.


For asparagus with gruyere:

Steam the asparagus in some salted water for 2-3 minutes.

Drain the water from the asparagus and place them on a baking tray.

Place sliced garlic on top of the asparagus.

Add some olive oil, salt, pepper.

Sprinkle the grated cheese over it.

Bake for about 10-12 minutes at 170°C.


For Lemony Milk Mushrooms:

Heat some butter and olive oil in a pant.

Add garlic, red chillies and milk mushrooms.

Fry until golden brown.

Take the fried mushrooms out of the pan and add lemon juice as a topping.


To Serve: Plate the pork rib with the asparagus, lemony milk mushrooms. Serve hot.