A very simple recipe for making ribs without many ingredients. Can also be prepared the day before and then only needs about 1/2 hour to be served the next day.
A medium-sized roaster with a lid is required.
Sprinkle the outside of the ribs with salt and pepper. Roughly dice a large onion and preheat the oven to approx. 200 ° C (with or without convection). Alternatively, you can use the stove without an oven, see below.
Heat 2 tablespoons of vegetable oil in the roaster. Then add the ribs and onions and fry them, but only enough ribs at a time to make contact with the bottom. Turn once, when ready, the ribs only need a little color. Then take it out of the roaster and park on the roaster lid.
When all the ribs are seared, stack them back in the roaster, then pour water on the sides (so that the seasoning is not washed away) up to about 2/3 height of the stacked ribs. The steam with the lid closed will ensure that the upper third is cooked too during the cooking process.
Cook for 2 hours in the oven with the lid closed. Alternatively, you can leave the closed roaster on the stove at level 3 of 10 for about 2 hours. Then simply switch off the oven or stove.
If the ribs are to be served immediately, stack the ribs on the roasting lid and put them in the oven at 200 - 220 ° C for about half an hour.
If you want to serve the next day, you can leave the ribs with the liquid in the roaster overnight and stack the ribs in the roasting lid the next day so that they can be left open, i.e. without a lid or over-pouring, at 200 - 220 ° C . The half hour is only a guideline, I personally like to leave it in the oven for a few minutes longer without pouring it over or something like that until it is really crispy on the outside.
Depending on your mood, you can use the rib broth to prepare a delicious sauce (roux, etc.). It can be served, for example, with potatoes, mashed potatoes, croquettes or rice. Sour cabbage and red cabbage also go well with it.
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