Braised spicy spareribs (gewuerzte schweinrippchen)

Yield: 4 Servings

Measure Ingredient
4 pounds Spareribs, cracked through center
⅓ cup Flour, all purpose
2 teaspoons Salt
¼ teaspoon Black pepper
3 tablespoons Cooking oil
1½ cup Meat broth
¼ cup Ketchup
3 tablespoons Worcestershire sauce
2 tablespoons Vinegar
½ teaspoon Celery salt
⅛ teaspoon Cayenne pepper
3 \N Whole cloves
3 \N Whole allspice
½ \N Bay leaf
½ clove Garlic, minced
1 \N Onion, medium, chopped

Set out a skillet and a roastin pan having a tight-fitting cover.

Cut the ribs into serving size pieces. Coat the ribs with a mixture of the flour, salt, and pepper. Add the oil to the skillet and then add the ribs and brown slowly on both sides.

While the meat is browning, to the meat broth add the ketchup, Worcestershire sauce, vinegar, celery salt, cayenne pepper, cloves, allspice, bay leaf, and the garilc. Put the meat into the roasting pan. Pour broth mixture over browned ribs. Add chopped onion. Cover and put in 350 degree F. oven for about 1½ hours, or until ribs are tender.

With a slotted spoon, remove meat from pan to a warm serving platter.

Set aside to keep warm while preparing sauce.

For Sauce - If necessary, skim excess fat from cooking liquid.

Strain the liquid and pour into a small saucepan.

Put into a 1-pt. screw-top jar

: ¼ cup cold water Sprinkle onto it : 2 tablespoons all-purpose flour Cover the jar tightly and shake until mixture is well blended.

Bring liquid in saucepan to boiling; stirring constantly, slowly pour one-half of the flour mixture into cooking liquid. Bring to boiling.

Gradually add only what is needed of the remaining flour mixture for consistency desired. Bring sauce to boiling after each addition.

Cook 3 to 5 minutes.

Spoon or pour about one-half of the hot sauce over spareribs on the platter. Serve remaining sauce in a gravy boat if desired.

Clayton Schmitt Boquete, Chiriqui Panama

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