John Myers
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Slowly Braised Ribs Napped with Their Own Gravy
The perfect slowly braised ribs napped with their own gravy recipe with a picture and simple step-by-step instructions.
For the raw sauerkraut salad:
- 2 Onions
- 3 Garlic cloves
- 2 tbsp Lard from in-house production
- 1 tsp Old-Style mustard – BEAUFOR, – Without preservatives
- 0,5 Tl Caraway, – whole
- 0,5 Tl Laurel, – ground
- 6 Allspice grains
- 1 tsp Tomato paste
- 1 tsp Tandoori, spice preparation
- 1 tsp Paprika de la Vera and chilli flakes
- 200 ml Clear chicken soup
- Sea salt, – colored pepper from the mill
- 300 g Sauerkraut
- 1 Carrot
- 1 Apple
- 1 Caraway seeds, whole
- 2 tbsp Rapeseed oil, neutral in smell and taste
- 2 tbsp Sugar
- Colorful pepper from the mill
For the mashed potatoes:
- 600 g Potatoes, waxy
- Salt
- Grooved lard, from in-house production
- 1 Onion, finely diced
- Wash the ribs under running water, pat dry and divide into 5 portions. Heat the lard in a pan. Let the ribs take on color all around.
- Peel the onions and garlic cloves, dice finely. Add to the pan with bay leaves, paprika, allspice and caraway seeds and fry with them.
- Then gradually pour in the chicken soup. Cover and let simmer slowly.
- Add tomato paste, chilli flakes, mustard, tandoori, salt and pepper, cover and let simmer. Season to taste at the end of the cooking time and add seasoning if necessary.
- Peel the carrot and apple and grate finely. Mix together with sauerkraut. Season with pepper, sugar and caraway seeds. Napping with oil, – mix all ingredients well together and let them steep for a short time.
- Peel, wash and halve the potatoes. Put in a saucepan, cover with cold water, add salt and cook until cooked. Pouring off. Heat the lard in a pan, add the onion and fry briefly, then mash finely with the potatoes.
- Arrange the mashed potatoes, sauerkraut salad and about two portions of ribs on each plate, pour the gravy over the ribs and serve garnished with flowers.
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