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    You are in: Home / Recipes / Braised Spicy Spareribs Recipe
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    Braised Spicy Spareribs

    Braised Spicy Spareribs. Photo by Shannon 24

    1/1 Photo of Braised Spicy Spareribs

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    10 mins

    1 hr 45 mins

    twissis's Note:

    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* !

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 4
      Remove ribs carefully to an oven-safe dish or platter & keep warm at a low oven temperature.
    5. 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. 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).

    Browse Our Top Pork Recipes

    Ratings & Reviews:

    • on January 19, 2008

      45

      This was a nice change from our usual rib recipe. It was easy and tasty. The ribs ended up very tender. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2007

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Braised Spicy Spareribs

    Serving Size: 1 (414 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 823.6
     
    Calories from Fat 602
    73%
    Total Fat 66.9 g
    103%
    Saturated Fat 20.6 g
    103%
    Cholesterol 212.0 mg
    70%
    Sodium 1054.0 mg
    43%
    Total Carbohydrate 8.9 g
    2%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.7 g
    7%
    Protein 43.3 g
    86%

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