Gerwurzte schweinsrippchen – Braised spicy spareribs (German)

spicy ribs

Cooked for the German entry of the Euro Cup and Plate Challenge.

900g spareribs
½ cup flour
2 tsps salt
¼ tsp pepper
2 tbsps grape seed oil
1 ½ cups beef stock
¼ cup tomato sauce
3 tbsps Worcestershire sauce
2 tbsps malt vinegar
½ tsp Spanish smoked paprika
½ tsp cloves
1 tsp allspice
1 bay leaf
2 garlic cloves, minced
1 medium onion, chopped into sixths
2 tbsps flour

  1. Cut ribs into serving sized pieces. Coat meat evenly with mixture of flour, salt and pepper in a bowl.
  2. Melt in a frying pan the grape seed oil and add ribs. Brown slowly on both sides.
  3. Preheat over to 180°C.
  4. While meat is browning, mix into stock the tomato sauce, Worcestershire sauce, vinegar, paprika, cloves, allspice, bay leaf and garlic.
  5. Put meat into roasting pan and pour stock mixture over browned ribs. Add onion to the pan.
  6. Cover and bake at 180°C for about 2 hours, or until ribs are tender.
  7. Remove ribs and onion from the pan and serve with any gravy left in the bottom.

Serve with roasted potatoes.

Serves 2-3.

One thought on “Gerwurzte schweinsrippchen – Braised spicy spareribs (German)”

  1. I make something very similar – I omit the bay leaf, allspice, and worcestershire sauce, instead using a bit more stock. I also substitute Valentina hot sauce for the paprika (Inauthentic but delicious), red wine vinegar for malt, and instead of potatoes it’s served on top of a heap of hot sauerkraut.

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