Dieter's ribs

Ingredients for 6 servings:

• 3 kg rib(s), thin
• 100 ml oil, to taste
• 5 large onions
• 3 large bell peppers, red, yellow, green
• 2 tsp chili paste, hot (e.g. harissa)
• 2 tbsp mustard
• 5 large garlic cloves
• 1 tbsp honey
• salt and pepper
• Spice(s) of your choice
• possibly beer or red wine

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 days 3 hours

something strong

Chop the ribs. For the marinade, add the oil to a large pan, finely chop 2 onions, and chop 1 bell pepper. Chop the garlic, add the mustard, honey, and chili paste. Mix everything together and season with salt, pepper, and spices to your taste. Marinate the ribs in this mixture for 1-2 days. Soak the Roman pot in water (20 minutes). Chop the remaining onions and bell peppers and place them in the Roman pot first. Then stack the ribs in the marinade. Cover and place in the oven. Braise at 200°C (convection oven) for about 2 hours. Thanks to the onions and bell peppers, and of course the fat content of the ribs, you don’t need to add any additional liquid. A splash of beer or red wine doesn’t hurt, of course; check after 1.5 hours and rearrange if necessary. When the ribs are done, discard the resulting broth and make a sauce. Place the Roman pot back in the oven uncovered for another 20 minutes. Take it out in portions so it always stays hot (keep warm at 50°C with fan).