4 lb spareribs, cracked through center
1/3 cup flour, all purpose
2 tsp salt
1/4 tsp black pepper
3 tbsp cooking oil
1 1/2 cup meat broth
1/4 cup ketchup
3 tbsp worcestershire sauce
2 tbsp vinegar
1/2 tsp celery salt
1/8 tsp cayenne pepper
3 whole cloves
3 whole allspice
1/2 bay leaf
1/2 cl garlic, minced
1 onion, medium, chopped
Directions
Set out a skillet and a roastin pan having a tight-fitting cover.
Cut the ribs into serving size pieces. Coat the ribs with a mixture
of the flour, salt, and pepper.
Add the oil to the skillet and then add the ribs and brown slowly on
both sides.
While the meat is browning, to the meat broth add the ketchup,
Worcestershire sauce, vinegar, celery salt, cayenne pepper, cloves,
allspice, bay leaf, and the garilc. Put the meat into the roasting
pan. Pour broth mixture over browned ribs. Add chopped onion. Cover
and put in 350 degree F. oven for about 1 1/2 hours, or until ribs
are tender.
With a slotted spoon, remove meat from pan to a warm serving platter.
Set aside to keep warm while preparing sauce.
For Sauce - If necessary, skim excess fat from cooking liquid.
Strain the liquid and pour into a small saucepan.
Put into a 1-pt. screw-top jar
: 1/4 cup cold water Sprinkle onto it
: 2 tablespoons all-purpose flour Cover the jar tightly and
shake until mixture is well blended.
Bring liquid in saucepan to boiling; stirring constantly, slowly pour
one-half of the flour mixture into cooking liquid. Bring to boiling.
Gradually add only what is needed of the remaining flour mixture for
consistency desired. Bring sauce to boiling after each addition.
Cook 3 to 5 minutes.
Spoon or pour about one-half of the hot sauce over spareribs on the
platter. Serve remaining sauce in a gravy boat if desired.
Clayton Schmitt Boquete, Chiriqui Panama
Servings: 4 servings
Braised Spicy Spareribs (Gewuerzte Schweinrippchen) Recipe brought to you by Recipe Ideas
Categories: German; Meat
The History of Recipes
We are able to follow the history of `recipes` far back into the distant past, certainly as far as ancient Egypt, and quite possibly further than that. Interesting though that is, sadly, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Progressing into Roman times around 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, entrees and dessert, something we still use today. He also tells us how the cooks of his times made use of many herbs, including a few that are still present in modern kitchens for example thyme, fennel and parsley. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from the East, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices led to an outbreak in manuscripts on food, most of which still exist in private cookery archives. By the advent of the twentieth century, cook books are in high demand, mostly as a result of increased literacy, increased leisure time and having more money. |
We hope you enjoy this Braised Spicy Spareribs (Gewuerzte Schweinrippchen) recipe.
