John Myers
Contents
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Ingredients
For the spare ribs
- 900 g Spare ribs
- 2 Garlic cloves
- 1 tsp Caraway seed
- 1 tsp Black peppercorns
- 1 tbsp Coarse sea salt
For the roaster
- 800 g Waxy potatoes
- 3 large Carrots
- 300 ml Meatsoup
- 1 tsp Caraway seed
- 1 tsp Dried oregano
- Fresh thyme
- Pepper from the grinder
- Salt
- 2 tbsp Fresh smooth parsley
Instructions
The spare ribs
- Grind the sea salt, pepper and caraway seeds in a mortar. Finely chop the garlic clove and rub it with the salt and caraway seed mixture until a paste is formed. Briefly rinse the pork ribs with cold water and rub the seasoning paste. Let marinate for an hour.
- Heat the oil in the roaster and fry the ribs vigorously on both sides. Pour half of the meat stock and stew for 30 minutes.
- In the meantime, peel the potatoes and carrots and cut them into cubes. Season with oregano, caraway seeds, salt and pepper. Add to the meat in the roaster, add a few sprigs of thyme and pour in the rest of the broth. Braise the whole thing again for about 30 minutes until the potatoes are cooked.
- Finely chop the parsley and sprinkle over the meat and vegetables. In addition, a Vinschgau and fresh salad.
Nutrition
Serving: 100gCalories: 56kcalCarbohydrates: 11.1gProtein: 1.9gFat: 0.3g
