Summary

Ingredients

• 1 kg rib (s), thick or high, pork
• 400 g onion (s)
• 0.75 liter ¾ red wine, dry
• 4 tablespoon tomato paste
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 teaspoons paprika powder, noble sweet
• 1 teaspoon powder (bacon powder), alternatively three strips bacon
• 4 tablespoon mustard, hotter

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Instructions

1. Put on the grill or alternatively preheat the oven to 160 ° C.
2. Remove excess fat from the meat, remove the silver skin on the back.
3. A little fat doesn`t matter, but please remove very large fat deposits or strands of fat.
4. Rub the meat with mustard on all sides and grill well. If there is no grill, roast in a pan.
5. Set the meat aside and roast the peeled and sliced onions in a pan with the tomato paste. Cook with the red wine and the spices for around 10-15 minutes.
6. Put everything in a baking dish and also place the thick rib in the dish with the meat facing down.
7. Braise everything at 160 ° C in a smoker or oven for 2 - 2.5 hours. If the bone comes off the meat easily, everything is ready. The meat is juicy and tender, just as it should be.
8. Mix the sauce briefly once more and season with salt and pepper.