Buttery Ribs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g rib (s), (thick chest ribs)
- salt and pepper
- some butter, for frying
- 1 onion (s), chopped
- 2 liters broth, or water
- Bay leaf
- some allspice-grains
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Cut the ribs into pieces along the bone, rub well on all sides with salt and pepper and brown on all sides in the butter (without a lid!). When frying the last side, add the onion. For this I used a large roaster, which is ideal for distributing space in the pot. Pour the ribs with water / stock so that they are covered, add the spices and simmer for a good two hours (with the lid on). Of course, the sauce can be thickened at the end as desired.
- We usually serve dumplings and sauerkraut with it.
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