Prep 10 mins
Cook 1 hr 45 mins
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* !
- 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)
- 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.
- 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.
- 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.
- Remove ribs carefully to an oven-safe dish or platter & keep warm at a low oven temperature.
- 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.
- 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).
This was a nice change from our usual rib recipe. It was easy and tasty. The ribs ended up very tender. Thanks for posting!
Another yummy pork dish for the Kosher Queen! I used beef short ribs, and the only other change was to use Thai sweet chili sauce instead of the regular stuff. Mmmmmm! It was sticky, it was yummy, it was demolished!