Summary

Ingredients

• 3 kg rib (s), thin
• 100 ml oil, to taste
• 5 thick onion (s)
• 3 large bell peppers, red, yellow, green
• 2 teaspoons chili paste, hot (e.g. harissa)
• 2 tablespoon mustard
• 5 large clove (s) garlic
• 1 tablespoon honey
• salt and pepper
• Spice (s) your choice
• possibly beer or red wine

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Instructions

1. Mince the ribs. For the marinade, put the oil in a larger pan, chop 2 onions, chop 1 bell pepper. Chop the garlic, add mustard, honey and chili paste. Mix everything together and season with salt, pepper and spices to your own taste. Soak the ribs in it for 1 - 2 days.
2. Soak the Roman pot (20 min.). Chop the remaining onions and peppers and place them in the Roman pot first. Then pile in the ribs. Put the lid on and put it in the oven. Braise at 200 ° C (circulating air) for about 2 hours.
3. Thanks to the onions and peppers and of course the fat content of the ribs, you don`t need to add any additional liquid. A shot of beer or red wine doesn`t do any harm, of course, check it out after 1.5 hours and shift if necessary. When the ribs are ready, drain the resulting broth and process into a sauce.
4. Put the Römertopf in the oven without the lid for another 20 minutes. Take it out in portions, so it always stays hot (keep warm at 50 ° C with circulating air).