Pork spare ribs

Ingredients for 4 servings:

• 1 ½ kg pork chop(s)
• 80 g prunes
• 150 g apple, sour Boskoop, diced
• 150 g shallot(s), finely diced
• 40 g tomatoes, dried, chopped
• 1 m.-sized lemon(s), untreated
• 120 ml soy sauce, dark, naturally brewed
• 200 ml dark beer
• 20 ml walnut oil, alternatively olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp, heaped Dijon mustard
• 1 tsp honey
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• ½ tsp allspice, finely crushed
• 300 ml dark beer
• possibly salt

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 30 minutes

with a spicy-sweet sauce with prunes, apples and shallots

Rinse the ribs, remove any bones, remove the silver skin, and cut into pieces. Peel and finely chop the apple, shallots, and garlic cloves. Chop the prunes and tomatoes. Squeeze the zest and juice from the washed lemon. Mix these ingredients with the remaining ingredients and place them in a vacuum bag along with the meat. Seal the bag with the vacuum sealer and refrigerate for about 24 hours. Empty the entire contents of the bag onto a baking tray and distribute the meat pieces evenly. Before placing the tray in the middle rack of the oven preheated to 180°C (top/bottom heat), add the remaining 300 ml of dark beer. Cooking time at this temperature is approximately 90 minutes, depending on the size of the pieces of meat. Then transfer the ribs to an ovenproof casserole dish and brown them on both sides under the broiler. Strain the liquid mixture from the baking sheet through a sieve and stir while cooking until the desired sauce consistency is reached. The sauce can then be served with the browned meat. Serve with potatoes or any type of pasta.