Tender, delicious ribs without frills from the oven

Ingredients for 4 servings:

• 1 kg pork ribs (parison ribs)
• 1 large onion(s)
• some salt and pepper
• n. B. water
• 2 tbsp vegetable oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Ribs according to Mama Marlis

A very simple recipe for preparing ribs without many ingredients. Can be prepared the day before and then only needs about 1/2 hour to be served the next day. You will need a medium-sized roasting pan with a lid. Sprinkle the outside of the ribs with salt and pepper. Roughly dice a large onion and preheat the oven to approx. 200°C (with or without fan). Alternatively, you can use the stovetop without an oven – see below. Heat 2 tablespoons of vegetable oil in the roasting pan. Then add the ribs and onions and sear, but only enough at a time to ensure they are touching the bottom. Turn them over once when ready; the ribs only need a little color. Then remove them from the roasting pan and park them on the roasting pan lid. Once all the ribs are seared, stack them back in the roasting pan, then add water along the sides (so the seasoning doesn’t wash away), filling the pan with water until it’s about two-thirds full of the stacked ribs. The steam from the closed lid will ensure that the top third is also cooked. Cook in the oven with the lid closed for two hours. Alternatively, you can leave the covered roasting pan on the stovetop at level 3 out of 10 for about two hours. Then simply turn off the oven or stovetop. If you’re serving the ribs right away, stack the ribs on the roasting pan lid and place them in the oven uncovered at 200-220°C for about half an hour. If you’re serving the next day, you can leave the ribs in the roasting pan with the liquid overnight. The next day, stack the ribs in the roasting pan lid and finish cooking at 200-220°C (400-428°F). Half an hour is just a guideline; I personally like to leave them in the oven for a few minutes longer, without basting or anything similar, until the outside is really crispy. You can then use the rib broth to make a delicious sauce (roux, etc.). Serve with potatoes, mashed potatoes, croquettes, or rice, for example. Sauerkraut and red cabbage also go well with it.