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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Gewurzte Schweinsrippchen
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

  1. Set out a heavy skillet and a roasting pan having a tight fitting cover.
  2. Cut the ribs into serving-size pieces. Coat meat evenly with a mixture of the next three ingredients, flour, salt, and pepper.
  3. Pour the cooking oil in the heavy skillet. Add the ribs to the oil and brown slowly on both sides.
  4. While the meat is browning, prepare the meat broth. Add the next 10 (from ketchup to the garlic clove), ingredients to the broth mixture.
  5. Finely chop the onion.
  6. Put the meat into the roasting pan. Pour the broth mixture over the browned ribs.
  7. 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.
  8. With a slotted spoon, remove meat from pan to a warm serving platter. Set aside to keep warm while preparing the sauce.

For Sauce

  1. If necessary, skim excess fat from cooking liquid. Strain the liquid and pour into a small saucepan.
  2. 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.
  3. Bring liquid in saucepan to boiling; stirring constantly, slowly pour 1/2 of the flour mixture into the cooking liquid. Bring to boiling.
  4. Gradually add the remaining flour mixture. Bring sauce to boiling after each addition. Cook 3 to 5 minutes.
  5. 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.


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