THE DAY BEFORE
Mix coconut milk, rum, lemon juice, 2 tablespoons of olive oil, 1 crushed garlic clove and 3 drops of Tabasco. Cover the meat with this preparation. Cover and reserve for 12 hours in the fridge, stirring several times.
THE SAME DAY
Scald, peel, seed and crush the tomatoes. Sauté the chopped onions for 3 minutes in 1 tablespoon of olive oil. Add tomatoes and 1 clove garlic, peeled, halved. Bake 10 min uncovered and add 5 cl water, pepper, curry and sugar. Season with salt, pepper and cook for another 10 minutes over low heat, stirring often. Remove the chilli.
Oil the barbecue grill. Drain the ribs, grill for 15 to 20 minutes, turning them over and brushing them with marinade. Season with salt and pepper.
Serve veal chops drizzled with red sauce.
Serve with basmati rice.