Beef spare ribs

Ingredients for 6 servings:

• 2 kg beef rib(s)
• 4 tbsp oil for frying
• 200 g prunes, chopped
• 200 g apples (sour Boskop), roughly diced
• 200 g shallot(s), roughly diced
• 10 g garlic, diced, approx. 2 – 3 cloves
• 20 g ginger root, roughly diced
• 30 g dried tomatoes, chopped
• 2 tbsp honey, spicy
• 1 tbsp, heaped paprika paste, mild
• 6 cl Madeira
• 600 ml broth (beef or vegetable broth), unsalted
• 1 large lemon(s), untreated
• 100 ml soy sauce, naturally brewed
• 1 tsp, levelled white pepper, finely ground
• ½ tsp chili flakes, dried, without seeds
• ½ tsp cinnamon
• some salt for seasoning

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 4 hours 15 minutes; Total time approx. 4 hours 55 minutes

Oven-baked, marinated in a delicious prune and apple sauce

Brown the roughly diced and chopped ingredients in the hot oil, stirring frequently. After about 5 minutes, stir in the paprika paste and the three dry spices. Deglaze this mixture with the Madeira wine and loosen the browned residue while it reduces. Wash the untreated lemon, then zest it a little and squeeze out the juice. Pour these two ingredients into the broth and soy sauce and bring everything to a boil. Cover and simmer for about 5 minutes before blending it into a fine puree. Allow the puree to cool. During this time, wash the beef ribs, remove any bones, and trim if necessary. Place the prepared meat and the puree in a sturdy plastic bag, seal it tightly or use a vacuum sealer, and refrigerate for about 24-36 hours. This gives the flavors of the marinade enough time to infuse into the meat. On the day of preparation, spread the marinade in a roasting pan and place the ribs on top. Place the covered roasting pan on the middle shelf of the preheated oven and do not open it again until the meat is cooked through. The oven temperature for the first 30 minutes with top/bottom heat is 200°C. Then the temperature is reduced to 150°C. The total cooking time for the ribs at both temperatures is approximately 3 hours and 45 minutes. After this time, the meat will be buttery soft and will fall off the bones on its own. The delicious marinade will then have developed into a lovely sauce, which can also be served with potatoes, rice, or spaetzle.