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. Boil the soup greens and the coarsely chopped onion in 1 liter of water for 30 minutes. For seasoning, add 4 stock cubes instead of salt.
2. Then puree the vegetable stock. Add the garlic (finely chopped or granules), cayenne pepper, paprika, mustard and tomato paste.
3. Sear the meat with a little oil. Without salt and spices. With 1 kg this is only possible in 2 pans or one after the other in one pan. It takes about 12 minutes per serving. The ribs must be well seared. Now salt the meat on both sides and season with a little garlic and cayenne pepper. Deglaze with beer and let it boil down. When the liquid has largely evaporated, add the vegetable stock. For 1 kg of meat, 1 liter of sauce is appropriate as a guideline. A little more can`t hurt.
4. Now the ribs are braised for at least two hours. Light heat. Put the lid on and leave it alone. Turn occasionally. When the meat is tender and the first bones fall out, the ribs are ready. The sauce can be thickened and seasoned if necessary.
5. Boiled potatoes (if possible from a farmer you trust, under no circumstances discount goods) and sauerkraut go well with this.
6. Annotation:
7. With garlic and cayenne pepper, you shouldn`t be too anxious when seasoning. Due to the long stewing, both are less noticeable later. But it makes a great taste.
8. You can freeze the ribs without any problems. Therefore, I recommend always preparing the maximum amount. What just fits in the pan. The work remains the same.