John Myers
Ingredients for 2 servings:
- 1 kg rib(s), thick or high, from pork
- 400 g onion(s)
- ¾ liter red wine, dry
- 4 tbsp tomato paste
- 1 tsp salt and pepper, black
- 3 tsp sweet paprika powder
- 1 tsp powder (bacon powder), alternatively three strips of bacon
- 4 tbsp mustard, hot
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes
You don’t need much to bring something delicious to the table
Turn on the grill or preheat the oven to 160°C (top/bottom heat). Trim any excess fat from the meat and remove the silver skin on the back. A little fat is fine, but remove any large pockets of fat or strands of fat. Rub the meat with mustard on all sides and grill well. If you don’t have a grill, brown it in a pan. Set the meat aside and brown the peeled and sliced onions in a pan with the tomato paste. Cook with the red wine and spices for about 10-15 minutes. Transfer everything to a baking dish and place the thick rib, meat-side down, in the dish. Braise everything in the smoker or oven at 160°C (top/bottom heat) for 2-2.5 hours. When the bone comes away from the meat easily, it’s ready. The meat is juicy and tender, just as it should be. Just give the sauce a quick mix and season with salt and pepper.
Facebook Comments