Solid braised ribs like grandma used to make

Ingredients for 4 servings:

• 2 kg spare ribs
• 150 ml rapeseed oil
• 2 tsp paprika powder, hot
• 1 tsp cayenne pepper
• 2 tsp caraway powder
• 2 tsp oregano
• 1 tbsp mustard, medium hot
• 3 onions
• 200 ml cooking cream
• 2 tbsp tomato paste
• Salt and pepper, black

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

like in the old days, when grandma still had delicious braised ribs

The foundation for good ribs is the marinade. Prepare this from heat-resistant rapeseed oil, paprika, cayenne pepper, ground caraway, oregano, black pepper, and mustard. Combine all ingredients in a small bowl and stir well into the oil. Don’t add salt yet. Wash the ribs thoroughly. There are still plenty of bone fragments left on the meat from butchering, which would quickly spoil the fun of snacking; it’s more hygienic, too. Dry the meat thoroughly after washing! If it’s still too wet, the marinade won’t stick. Tip: Spread the marinade on the ribs in the roasting pan; this way, no oil is lost. Now all that’s missing are the onions. They round out the marinade. Roughly dice the onion and spread it over the ribs in the roasting pan. Cover the roasting pan and place it in the oven at 200°C (fan oven) for 1.5 hours. Cook the meat. The ribs get their crispy finish in a second oven cycle. Check the roasting pan occasionally and add more liquid if necessary. To finish, lightly grease a shallow roasting pan, arrange the ribs as flat as possible and side by side, and season with salt. Then place the ribs in the uncovered roasting pan in the oven at 250°C for about 30 minutes, until the desired degree of browning is achieved. Meanwhile, create a delicious sauce from the roasting juices, cooking cream, and tomato paste. To thicken, simply grate in a raw potato, season with salt, and bring to a boil briefly. YouTube video at: https://youtu.be/gLAa7Y62sio