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False duck

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Ingredients for 4 servings:

  • 2 kg pork ribs (thick pork ribs)
  • Oil for frying
  • ½ liter red wine
  • 4 tbsp, heaped marjoram
  • 2 onions
  • 2 apples
  • 4 bay leaves
  • 1 liter of water
  • 250 g plum(s), dried
  • 250 g apricot(s), dried
  • some butter, about 1 tbsp
  • salt and pepper
  • n. B. roux

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 25 minutes

thick pork rib with fruit from the oven

Sear the thick ribs, rib by rib, and set aside. In the same pot, sauté the onions with the finely chopped apples and add the knob of butter. When the onions are translucent, deglaze with red wine and water. Add marjoram, bay leaves, pepper, salt, and dried fruit. Add the seared ribs to the pot and bake in a preheated oven at 180°C for 1.5 hours. The meat is done when it easily falls off the bone. Thicken the sauce with the roux and serve. Potatoes and red cabbage are recommended as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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