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
It is quite possible to prove the history of written cooking instructions way back into the far past, in fact as far back into history as the ancient Egyptians, and maybe even further. In practice though, these, old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, we have some books dating from the 1300s : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that we all know today, but rather recipes for the types of food eaten by the rich and wealthy people of the time. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including spices such as basil and rosemary. The introduction of these new culinary ideas created a torrent in publications on food, the majority of which still exist in private libraries. For the centuries that followed, the upper-class families of Europe strove to serve the most exotic banquets, and consequentially chefs and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that fine cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes to help cooks of their time. The introduction of the TV brings us TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Braised Spicy Spareribs (Gewuerzte Schweinrippchen) recipe.
