John Myers
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Cured Ribs with Sauce and Side Dishes
The perfect cured ribs with sauce and side dishes recipe with a picture and simple step-by-step instructions.
Cure ribs yourself:
- 1200 g High rib (Berlin rib)
- 2 l Water
- 90 g Curing salt
- 90 g Sugar
- 1 tsp Allspice grains
- 1 tsp Juniper
- 5 Cloves
- 2 Bay leaves
Rib preparation:
- 2 size Carrots
- 1 size Onion
- 1 Palm large piece Celery
- 400 ml Water
- 6 Allspice grains
- Pepper, salt carefully
For the sauce:
- 1 tsp Tomato paste
- 1 tsp Mustard
- 1 small shot Cream
- Some cornstarch to set
Curing:
- In this case it is a “cold curing”. Remove 300 ml of the 2 liters of water, heat, dissolve the sugar in it and pour into a very large container. Pour in the rest of the cold water, add the curing salt and spices and stir everything until the salt has completely dissolved. Put the portioned meat (I always cut it into pieces with 2 bones) in the brine and weigh it down with a plate. The pieces must all be submerged evenly and rise to the top without weighing them down. Close the jar tightly and place in the refrigerator for 10-15 hours. It is ideal overnight. Better to linger a little longer than lingering too briefly in the brew. This makes them very tender and gives them a mild, salty aroma.
Preparation:
- The high or Berlin ribs are ribs with a lot of fat streaked with meat over the bones. It can be 5 – 6 cm thick in places. After curing, dry the ribs well and just add salt very carefully.
- Preheat the oven to 150 °. Peel the carrots and celery and cut into large pieces. Peel and cut the onion into eighths. Heat 2 tablespoons of oil in a large roasting pan and fry the pieces of meat on all sides until they are crispy and hot. Since the ribs naturally contain plenty of fat, you only need enough oil for frying (clarified butter is also possible) that the bottom of the roaster is not dry. When the meat begins to take on color, add the vegetables and sear them as well. When the vegetables have also turned color, add the water, sprinkle in the allspice grains, add a little salt and pepper and slide the roasting pan into the oven from below on the 2 runners. The cooking time is about 90 minutes.
- When the meat is done, lift it out of the roaster, place it on a plate, turn the oven down to 50 ° and place the plate inside to keep it warm.
- Pour the gravy through a sieve and transfer to a small saucepan. Do not dispose of the fried vegetables, but rather serve them later. Tastes wonderfully spicy and is much too good to throw away. I had parsley-butter-carrots as a side dish and just mixed it in there. Delicious! Bring the stock to the boil and refine with tomato paste, mustard and a little cream. Season to taste with salt and pepper and thicken with a teaspoon of cornstarch mixed in water.
- Another side dish was a mashed potato with the carrots.
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