John Myers
Ribs from Roman Pot
The perfect ribs from roman pot recipe with a picture and simple step-by-step instructions.
- 400 g Pork ribs
- 1 teaspoon Oil
- 1 half a teaspoon Seasoned pepper
- 1 teaspoon Caraway seed
- 1 half cube Gravy
- 1 half cup Boiling water
- 1 half cup White wine
- 1 size Half-Sliced onion
- 1 Garlic clove chopped
- 1 Cup Frozen bouillon vegetables
- 1 Cup Meatsoup
- 1 Cup Mixed cornstarch
- Rinse the ribs with cold water, pat dry again, stroke with the oil and sprinkle with pepper and caraway seeds. Dissolve the gravy in half a cup of boiling water.
- Put the onion, garlic clove and bouillon vegetables in the soaked Roman pot, place the spiced ribs on top, pour the gravy and wine over them, close the Roman pot with the lid and place in the cold stove. Set 200 degrees and forget about everything for about 2 hours.
- After this time, place the Römi on a suitable surface, pull the bones out of the ribs, keep the meat warm in the switched off stove until a sauce is prepared. To do this, transfer the roasting set from the clay pot to a small saucepan with a plastic scraper and pour as much stock as the sauce is needed. Thicken slightly with mixed cornstarch and puree briefly with the hand blender. Season the sauce vigorously and serve with the sliced ribs with potatoes.
- As a side dish there was grandma’s traditional “mixed vegetables”, which we always liked.
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