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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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From *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic), this recipe strangely does not identify the country of origin ... BUT after reading the intro & recipe, I realized it is meant to be a regional recipe vs country-specific. The *Meat and Poultry* section of this cookbook is rich in detail, i.e. Lamb, beef, veal & chicken are all used in Central European cooking, although it is perhaps pork that best exemplifies Central European meat cuisine. The sweet-sour flavour so typical across this region is again in evidence in the sauces. Choose very meaty ribs for this dish & trim off any excess fat b4 cooking as the juices are turned into a delicious sauce. I felt like the Rene Zelwegger character in the movie *Jerry Maguire* & heard myself say aloud: Ok already! You had me hooked at ... :-) *Enjoy* ! Ingredients:
1/4 cup flour |
1 teaspoon salt |
1 teaspoon ground black pepper |
3 1/2 lbs pork spareribs (cut into individual pieces) |
2 tablespoons vegetable oil |
1 onion (finely chopped) |
1 garlic clove (crushed) |
3 tablespoons tomato puree |
2 tablespoons chili sauce |
2 tablespoons red wine vinegar |
1 pinch ground cloves |
2 1/2 cups beef stock |
1 tablespoon cornflour |
flat leaf parsley (to garnish) |
Directions:
1. Preheat oven to Gas Mark 4 (180C or 350F). Combine flour, salt & pepper in a shallow dish or plastic bag. Add ribs & toss to coat them in the flour mixture.
2. Heat oil in a large non-stick frying pan & cook the ribs (turning) till they are well-browned. Transfer ribs to a roasting pan (or baking dish) w/a lid & sprinkle w/the chopped onion.
3. In a bowl, mix garlic, tomato puree, chili sauce, vinegar, cloves & stock. Pour mixture over the ribs & cover w/the lid. Roast for 1 1/2 hrs (or till tender), removing the lid for the last 30 minutes.
4. Remove ribs carefully to an oven-safe dish or platter & keep warm at a low oven temperature.
5. Deglaze pan juices with a small amt of water (or stock) & transfer to a saucepan. Blend cornflour in a cup with a little cold water & stir into the saucepan. Bring the sauce to a gentle boil (stirring) & simmer 2-3 min till thickened.
6. Pour a little sauce over the ribs & serve the remaining sauce separately in a warmed gravy boat or pouring jug. Garnish with parsley & serve immediately with sauerkraut & crusty bread (Feel free to sub mashed, oven-roasted or simple boiled potatoes if sauerkraut is not to your liking).
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