Braised rib meat

Ingredients for 4 servings:

• 1 ½ kg pork ribs (thick ribs)
• 2 onions
• 3 garlic cloves
• 1 tbsp porcini mushrooms, dried
• Salt and pepper, black
• ¼ liter stock (meat stock)
• ¼ liter red wine
• 1 tsp beet syrup
• 6 tbsp oil (rapeseed oil)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

original Rhenish recipe

Chop the onions and fry them crispy in a large roasting pan with rapeseed oil. Add the sugar beet syrup and stir into a dark stock with a little water (1/4 glass of water). Add the pork ribs and fry them briskly. Then add the meat stock a little at a time to prevent the onions from burning. Turn the pork ribs frequently and braise with the lid closed. After about 30 minutes, add the red wine, soaked mushrooms and a little water. Season with pepper and salt and cook the meat until it falls away from the bone. Remove the meat and shred it into fine strips. Thicken the sauce and serve with the meat over spaghetti or potatoes.