Prep 20 mins
Cook 1 hr 30 mins
Lighter in taste and the pickles make this recipe very tasty.
- 2 lbs spareribs, cut into serving pieces
- 1 teaspoon salt
- fresh ground black pepper
- 2 tablespoons lard
- 1 cup finely chopped onion
- 2 whole allspice, and
- 1 clove, crushed together with a mortar and pestle
- 1 small bay leaf
- 1 tablespoon flour
- 2 tablespoons tomato puree
- 1 cup finely diced dill pickle
- 2 cups water
- Sprinkle the spareribs on both sides with the salt and a few grindings of black pepper.
- In a heavy 12-inch skillet melt the lard over high heat until a light haze forms above it.
- Add the spareribs and brown them thoroughly on both sides regulating the heat so that they color evenly without burning.
- Remove them to a plate.
- To the fat remaining in the skillet, add the onions, the crushed allspice and clove and the bay leaf, then stir in the flour and tomato puree.
- Mix vigorously with a wooden spoon until the ingredients are thoroughly combined.
- Add the pickle and then pour in the 2 cups of water.
- Bring to a boil, meanwhile stirring with a whisk until the sauce thickens lightly.
- Reduce the heat to low and return the browned spareribs to the skillet.
- Baste them well with the sauce and cover the pan.
- Basting occasionally, simmer for an hour until the ribs are tender and can easily be pierced with the tip of a small, sharp knife.
- Remove the bay leaf.
- To serve, arrange the spareribs on a large, heated platter and pour the sauce over them.
- The Cooking of Germany Time Life.