Nipple or Thick Pork Rib with Soo-wee Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 6 hrs |
| Total Time | 1 hr 6 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg pork rib (s) (tip or thick rib) in one piece
- 2 ½ tablespoon sea salt
- 2 tablespoon paprika powder
- 2 ½ tablespoon garlic granules
- 2 ½ tablespoon chili powder
- 1 ½ tablespoon mustard powder
- 1 ½ tablespoon black pepper
- 200 ml red wine vinegar
- 150 ml water
- 4 tablespoon soy sauce
- 250 ml apple juice
- 125 ml ketchup
- 3 tablespoon apple cider vinegar
- 1 tablespoon molasses
Print Recipe
Pin Recipe Instructions
- Season the meat with a mixture of 2 tablespoons each of sea salt, paprika powder, garlic granulate, chili powder and 1 tablespoon each of mustard powder and black pepper, ideally 1 day in advance.
- Put the meat including the bones with the stewing ingredients red wine vinegar, water, 3 tablespoon soy sauce in a bowl, the meat should be about half covered, cover with aluminum foil and stew in the oven at about 100 degrees for about 6 hours. Turn the meat every 2 hours so that both sides can bathe.
- For the marinade, heat apple juice, ketchup, 1 tablespoon soy sauce, 1 tablespoon molasses and 1/2 teaspoon each of chili powder, garlic granulate, mustard powder, sea salt and black pepper in a pan and simmer for about 5 minutes.
- After 6 hours, take the meat out of the oven, pour off the stewed sauce and pour the warm marinade over the meat. Let rest for about 15-20 minutes so that the meat absorbs the marinade nicely.
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