in Germany

Frankfurt ribs

updated

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Ingredients for 2 servings:

  • 50 g curing salt
  • Water
  • 3 juniper berries
  • 1 bay leaf
  • 1 shot of red wine
  • 2 pork chops

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Weigh out the curing salt and fill with water to 500g. Crush the juniper berries and add them to the liquid along with the bay leaf. Bring everything to a boil briefly and let cool again. Add the red wine. Place the chops and the brine in a freezer bag. Seal the bag and cure in the refrigerator for 4-5 days. Remove, drain, and boil in lightly salted water for 30 minutes. Serve with sauerkraut and mashed potatoes. Chops can be either sirloin or rump.

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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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