Spare ribs with vegetables

Ingredients for 2 servings:

• 2 ribs (pork, spare ribs – the long ones)
• 200 g potatoes, small
• 1 kohlrabi
• 2 carrots
• 5 shallots, alternatively other vegetables as required
• 1 sprig(s) rosemary
• salt and pepper
• Paprika powder
• Caraway powder
• 1 garlic clove(s), crushed

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spare ribs from the Roman pot

Rinse a Roman pot with water. Peel the vegetables and cut into equal-sized pieces (about the size of the potatoes). Place them in the watered Roman pot. Sprinkle 1 sprig of rosemary, 1 crushed clove of garlic, and a pinch of salt over the vegetables and mix everything together. Halve the ribs and rub them with salt, pepper, paprika, and caraway. Place the rib pieces on top of the vegetables (depending on the size of the Roman pot). Place the closed Roman pot in a cold oven. Braise the meat for approximately 1.5 to 2 hours at 200°C (400°F) (depending on the thickness of the ribs). If necessary, remove the lid for the last 15 minutes to give the ribs even more color. Serve hot. Tip: The resulting sauce tastes delicious on its own, but can also be refined with cream, etc.