Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Germany
  New Posts New Posts RSS Feed - Schweinerippchen mit Gewürzgurken Soße
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.

Thank you, from the Foods of the World Forums!

Schweinerippchen mit Gewürzgurken Soße

 Post Reply Post Reply
TasunkaWitko View Drop Down
Admin Group
Admin Group

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9301
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Schweinerippchen mit Gewürzgurken Soße
    Posted: 08 May 2019 at 14:23
Schweinerippchen mit Gewürzgurken Soße
Spareribs With Pickle Sauce

From Time/Life's Foods of the World - The Cooking of Germany, 1969:

To serve 4:

2 pounds spareribs, cut into serving pieces
1 teaspoon salt
Freshly ground black pepper
2 tablespoons lard
1 cup finely chopped onions
2 whole allspice and 1 clove, crushed together with a mortar and pestle or wrapped in a towel and crushed with a rolling pin
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, 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.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links

Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

This page was generated in 0.109 seconds.