Braised Ribs

Summary

Ingredients

• 1 kg ribs, (peeled ribs)
• some oil
• 250 ml beer
• 500 g soup reens
• 4 cubes broth, instant
• 2 teaspoons mustard
• 2 tablespoon tomato paste
• 2 medium onion (s)
• 8 cloves garlic, or garlic granules
• some cayenne pepper
• some paprika powder, noble sweet
• salt
• Sauce thickener
• water

Print Recipe Pin Recipe

Instructions

1. Coarsely chop 2 medium onions, then boil them with 500 g soup greens in 1 liter water for 30 minutes with 4 broth cubes. Puree the vegetable mixture. Stir in 8 cloves garlic (finely chopped) or equivalent garlic granules, roughly cayenne pepper, roughly paprika powder, 2 teaspoons mustard, and 2 tablespoons tomato paste.
2. Heat some oil in one large pan or two medium pans over medium-high heat. Sear the 1 kg ribs until well browned on all sides, about 12 minutes total. If using one pan, work in batches; if using two pans, sear simultaneously. Season the browned ribs with salt and roughly cayenne pepper.
3. Pour 250 ml beer into the pan(s), scraping up browned bits. Simmer for about 5 minutes until mostly evaporated. Add the prepared braising liquid.
4. Reduce heat to low, cover, and braise for at least 2 hours, turning ribs occasionally. Ribs are done when meat is tender and bones begin to fall out; pork should reach internal temperature of 63 °C (145 °F).
5. If desired, thicken sauce with sauce thickener and adjust seasoning. Serve with boiled potatoes and sauerkraut.