These Gewurzte Schweinsrippchen are a comforting classic, featuring tender pork spare ribs slow-braised until they fall off the bone. The meat is first browned for a rich crust, then simmered in a deeply flavorful broth infused with ketchup, Worcestershire sauce, and aromatic spices like cloves and allspice. The result is a dish with a perfect balance of savory depth and a gentle kick of heat from cayenne. Served with a thickened gravy made from the cooking juices, these ribs are ideal for family dinners or cozy gatherings. Pair them with traditional spaetzle or mashed potatoes to soak up every drop of the delicious sauce. Simple to prepare yet incredibly rewarding, this recipe brings authentic home-style flavor to your table.
Gewurzte Schweinsrippchen, Braised Spicy Spar
Description
These Gewurzte Schweinsrippchen are a comforting classic, featuring tender pork spare ribs slow-braised until they fall off the bone. The meat is first browned for a rich crust, then simmered in a deeply flavorful broth infused with ketchup, Worcestershire sauce, and aromatic spices like cloves and allspice. The result is a dish with a perfect balance of savory depth and a gentle kick of heat from cayenne. Served with a thickened gravy made from the cooking juices, these ribs are ideal for family dinners or cozy gatherings. Pair them with traditional spaetzle or mashed potatoes to soak up every drop of the delicious sauce. Simple to prepare yet incredibly rewarding, this recipe brings authentic home-style flavor to your table.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Cut the spare ribs into serving-size pieces.
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In a small bowl, mix the 1/3 cup flour, salt, and pepper.
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Coat the ribs evenly with the flour mixture.
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Heat cooking oil in a heavy skillet over medium-high heat.
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Brown the ribs on both sides until golden, then transfer to a roasting pan.
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Finely chop the onion.
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In a bowl, combine broth, ketchup, Worcestershire sauce, vinegar, celery salt, cayenne pepper, cloves, allspice, bay leaf, and minced garlic.
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Pour the broth mixture over the browned ribs in the roasting pan.
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Scatter the chopped onion over the ribs.
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Cover the roasting pan tightly and place in the oven.
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Braise for 1.5 hours, or until the meat is tender and pulls away from the bone.
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Remove ribs from the pan using a slotted spoon and place on a warm serving platter. Cover to keep warm.
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Skim excess fat from the cooking liquid in the roasting pan.
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Strain the remaining liquid into a small saucepan, discarding solids.
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In a small jar or bowl, whisk together 2 tablespoons flour and 1/4 cup water until smooth.
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Bring the strained liquid to a boil in the saucepan.
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Slowly pour half of the flour mixture into the boiling liquid, stirring constantly.
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Return to a boil and cook for 1 minute.
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Gradually add the remaining flour mixture, stirring continuously.
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Simmer for 3 to 5 minutes until the sauce is thick and smooth.
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Spoon half of the hot gravy over the ribs on the platter.
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Serve remaining sauce on the side.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 279.4kcal
- % Daily Value *
- Total Fat 12.6g20%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 10808.9mg451%
- Total Carbohydrate 38.8g13%
- Dietary Fiber 4.7g19%
- Sugars 5.1g
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use pork spare ribs that are already cracked or ask your butcher to cut them into individual rib sections.
If the sauce becomes too thick, add a splash of water or broth to reach your desired consistency.
The ribs can be made ahead and reheated gently in the oven with a little extra broth to prevent drying out.
Serve traditionally with spaetzle, mashed potatoes, or buttered egg noodles.
Ensure the roasting pan has a tight-fitting lid to retain moisture during the long braising process.
