A bean recipe for every taste:
Lightly crush pepper and coriander seeds in a mortar, mix with lime zest, olives, garlic and juice, and the oil.
Coat the ribs with the spice paste. Place on a double folded piece of parchment paper form and top with herb sprigs.
Close the paper like a parcel and tie it with kitchen string.
Bake the ribs in the parchment paper in the oven heated to 180 °C on the second rack from the bottom or on the broiler at a sufficient distance from the embers for fifty to sixty minutes.
Before carving, let the meat rest in the parchment paper for another ten minutes.
(*) Rippli: The cured and mildly smoked Swiss ham specialty – known in Germany as Selchkaree – comes from the kidney or chop of the pig. The succulent meat is available cooked or uncooked in aluminum pouches and open sales. If you buy uncooked ribs, you should ask the butcher about their salt content. It may be necessary to soak the meat for two to three hours before grilling or frying so that it does not taste too salty.