John Myers
Braised Pork Ribs with Curry Pickles
The perfect braised pork ribs with curry pickles recipe with a picture and simple step-by-step instructions.
- 2 kg Pork ribs
- 4 tbsp Oil
- 2 piece White onions
- 2 piece Garlic cloves
- 1 tbsp Honey
- 1 EWL Paprika powder
- 500 ml Black beer
- Salt pepper
- 1 piece Onion
- 2 tbsp Olive oil
- 1 glass Curry cucumber approx. 425 g)
- Parsely
- 1 Srück Onion
- Cut the ribs into portions and also fry them in portions in the oil, remove. Cut the onions (2 pieces) into strips, the garlic into slices. Roast both in the frying fat for about 4 minutes, then add honey, caraway seeds, marjoram, paprika and braise briefly. Pour on the beer (if you can’t stand beer, just use rind bouillon), add the ribs
- salt, pepper. Cover and let simmer for about 80 minutes. Remove the ribs and keep them warm under aluminum foil. Pass the sauce through a sieve, degrease and bring the sauce to the boil, thicken with a little cornstarch. Now cut another onion into fine strips to fry in the oil. In between, cut the cucumber into fine cubes
- Add to the onions and stew for a good 5 minutes. Salt, pepper. In between prepare the puree and the braised tomatoes (side dish always of your choice!)
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