Wrap the ribs in tin foil and place on a baking tray. Cook in the oven: about 50 min in the lower half of the oven heated to 200 °C. Cut into pieces just before serving.
Sauce: warm butter in a frying pan. Sauté onion, apple and banana, add coconut and curry. Add white wine, bring to a boil, reduce liquid by half.
Add milk and soup, bring to a boil, reduce temperature, simmer on low heat for about thirty minutes. Puree, pass through a sieve, pour back into the frying pan, season, keep warm.
Garnish: warm butter in a frying pan. Add pear, pineapple and banana, steam briefly while stirring. Add sugar, mix, pour in rum, flambé briefly.
Serve: Spread sauce evenly on plates, place two slices of ribs on each, garnish with fruit.
Serve with: Dry rice
Note: do not flambé under the running steam.
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