John Myers
Meat: Peeled Ribs from Pipe
The perfect meat: peeled ribs from pipe recipe with a picture and simple step-by-step instructions.
- 2,5 kg Peeled ribs, spare ribs with meat
- 75 ml Olive oil with rosemary
- 1 tablespoon Tomato paste concentrated three times
- 0,5 teaspoon Black pepper from the mill
- 1 teaspoon Garlic salt
- 0,5 teaspoon Curry powder
- 1 teaspoon Sweet paprika powder
- 4 piece Fresh onions
- Mix the oil with the tomato paste and the spices well and brush the peeled ribs on both sides. Transfer to a large bowl or freezer bag and marinate for four hours.
- Preheat the pipe to 275 degrees, peel the onion and cut into half rings.
- Arrange the marinated meat pieces on a large baking tray (preferably with a rim), spread the onions underneath and on top and slide them into the oven. Turn the temperature back to 210 degrees.
- After half an hour, turn the ribs and pour some water.
- After an hour – the parts have already got some color – transfer the ribs to another tray or meat pan.
- Dissolve the meat stock on the baking tray with water and place in a saucepan with the onions. If necessary, add salt and pepper to taste.
- Now arrange the peeled ribs on a platter and serve with the sauce and baked potatoes.
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