Braised pork ribs with apple-sauerkraut

Bayern

meat

main course

difficult

Stevan Paul

INGREDIENTS FOR 4 PERSONS

For the pork ribs:
1 kg meaty spare ribs
4 tbsp oil
2 onions
1 clove garlic
100 ml dark beer (alternatively alcohol-free with malt beer)
5 tbsp TOMAMI Bayern (formerly Vegami)

For the apple-sauerkraut:
400 g sauerkraut
1 tbsp TOMAMI Bayern (formerly Vegami)
20 g butter
1 tablespoon of sugar
50 ml apple juice
6 juniper berries
2 small apples, e.g. Elstar
4 tbsp oil
4 sprigs of marjoram
Salt
Freshly ground black pepper

INSTRUCTIONS

Cut the ribs into pieces of 2 ribs and fry in hot oil in portions until golden brown. Remove the fried ribs and set aside.

Heat the oven to 180 ° degrees. Cut the onion into strips, put into the frying fat and fry briefly until they darken. Peel and finely grate the garlic, add to the onion mixture.
Deglaze with beer and boil down without a lid for 2-3 minutes. Add 400 ml water and Vegami and bring to the boil. Put the ribs back in and cook in the closed roaster in
the oven for 90 minutes.

For the apple-sauerkraut, roughly cut the sauerkraut and bring to the boil with TOMAMI Bayern (formerly Vegami), 250 ml water, butter, sugar and the apple juice. Add the juniper and gently simmer without the lid for 20 minutes. In the meantime, core the apples and cut into eight wedges. Heat the oil in a pan, fry the apples for 2-3 minutes. Finely chop the marjoram and add. Season with salt and pepper. Take the ribs from the stock using a meat fork. Reduce the stock until slightly thick for approx. 4-6 minutes, then put the ribs back in. Arrange the sauerkraut with apples and ribs on a warmed plate.

Tip: This dish goes well with mashed potatoes or even with good crusty farmer’s bread

Preparation time: 35 minutes (+ 90 minutes for the ribs)

A recipe by Stevan Paul. Stevan Paul is a German food stylist, journalist and author of several books, the latest being “kochen: echt gut kochen – einfach kombinieren – unbegrenzte Möglichkeiten”