Veal Spare Ribs Braised in Cider with a Salad of Crisp Peppers | Quebec Veal

Ingredients

• 3 kg (6 lb) Quebec Veal spare ribs, in 6 sections
• Sunflower oil, as needed
• 3 strips of bacon, each cut into 6 pieces
• 1 white onion, quartered
• 3 Cortland apples, peeled and thinly sliced
• 250 ml (1 cup) cider or appel juice
• 250 ml (1 cup) veal stock
• 250 ml (1 cup) chicken stock
• 45 ml (3 tbsp) whole grain mustard
• 125 ml (1/2 cup) apple jelly
• 2 hot red chilli peppers, seeded and sliced length-wise
• 1 hot green pepper, seeded and sliced length-wise
• 1/2 orange pepper, julienned
• 1/2 red pepper, julienned
• 1/2 yellow pepper, julienned
• 6 large leaves of basil, minced
• 30 stems of fresh coriander
• 1/2 Cortland apple, with skin, julienned
• 4 handfuls of baby spinach leaves
• Salt
• pepper
• A little olive oil