John Myers
Ribs with Riesling
The perfect ribs with riesling recipe with a picture and simple step-by-step instructions.
- 1200 g Pork ribs – lean
- Black pepper from the mill
- 1 tablespoon Mustard hot
- 1 teaspoon Caraway seed
- 1 Parsley root
- 1 Medium sized carrot
- 0,5 Onion
- 1 Lovage branch
- 2 tablespoon Oil for frying
- 2 teaspoon Tomato paste
- 1 Bay leaf
- 200 ml Mosel Riesling dry
- 200 ml Meatsoup
- Rinse the ribs with cold water, pat dry again and rub with freshly grated pepper from the mill, then brush with mustard and sprinkle with the caraway seeds.
- Peel the parsley root, carrot and onion and cut into small cubes, also roughly chop the lovage branch. Preheat a cast iron saucepan on the side over a mild heat and preheat the oven to 220 degrees.
- Heat the oil in a pan and fry the pieces of meat until golden brown, while the onions are already sizzling on the side. Transfer the meat to the warmed pot. Roast the parsley root, carrot and the remaining onions with the tomato paste in the pan in the remaining oil and deglaze with the wine.
- Pour everything into the meat. With the broth, simmer the roasting ingredients in the pan and add to the meat with the chopped lovage and bay leaf. Put a lid on the pot and put it in the preheated oven. Let cook there for about an hour and halfway through the cooking time, scoop the ribs once with the bratsud.
- Let the meat rest a little longer in the switched off oven and prepare the sauce during this time. To do this, remove the bay leaf and puree the brew with a hand mixer, if necessary bind with a little starch, but is usually not necessary, because the sauce is wonderfully creamy from the vegetables alone. Season to taste and serve. Good Appetite!!
- I served green pea pods with hollandaise and potatoes.
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