Difficulty Level: Medium
Recipe Id: GER107
Gewurzte Schweinsrippchen (Braised Spicy Spareribs)
- 4 lb spareibs, cracked in center
- 1/3 cup flour
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoon cooking oil
- 1 1/2 cup broth
- 1/4 cup ketchup
- 3 tablespoon worcestershire sauce
- 2 tablespoon vinegar
- 1/2 teaspoon celery salt
- 1/8 teaspoon cayenne pepper
- 3 whole cloves
- 3 whole allspice
- 1/2 bay leaf
- 1 clove garlic, minced
- 1 medium sized onion
- 1/4 cup water
- 2 tablespoon flour
- Set out a heavy skillet and a roasting pan having a tight fitting cover.
- Cut the ribs into serving-size pieces. Coat meat evenly with a mixture of the next three ingredients, flour, salt, and pepper.
- Pour the cooking oil in the heavy skillet. Add the ribs to the oil and brown slowly on both sides.
- While the meat is browning, prepare the meat broth. Add the next 10 (from ketchup to the garlic clove), ingredients to the broth mixture.
- Finely chop the onion.
- Put the meat into the roasting pan. Pour the broth mixture over the browned ribs.
- Add the chopped onion. Cover and put in a 350 degree F. oven for about 1-1/2 hours, or until the ribs are tender.
- With a slotted spoon, remove meat from pan to a warm serving platter. Set aside to keep warm while preparing the sauce.
- If necessary, skim excess fat from cooking liquid. Strain the liquid and pour into a small saucepan.
- Mix the 1/4 cup of water and 2 tablespoons of flour in a screw top jar. Cover jar tightly and shake until mixture is well blended.
- Bring liquid in saucepan to boiling; stirring constantly, slowly pour 1/2 of the flour mixture into the cooking liquid. Bring to boiling.
- Gradually add the remaining flour mixture. Bring sauce to boiling after each addition. Cook 3 to 5 minutes.
- Spoon or pour about 1/2 of the hot sauce over spareibs on the platter. Serve remaining sauce in a gravy boat if desired.
Serve ribs with Spatzle.
From: The German & Viennese Cookbook published by Culinary Arts Institute, 1973.