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Pork ribs: how to cook them the Bavarian way? Video
Bavarian cuisine is traditionally hearty, tasty and uncomplicated, but not boring at all. Meat dishes with a rich taste are ideal for a full lunch or dinner and go well with beer. Feed your family and friends by making these recipes Bavarian pork ribs in honey mustard sauce or in a beer marinade with cabbage and apple.
Bavarian pork ribs in honey mustard sauce
Ingredients: – 1,5 kg of pork ribs; – 4 tablespoons mustard; – 2 tbsp. honey .; – 2 bay leaves; – 4–5 allspice peas;
– 1 tsp salt; – vegetable oil.
For Bavarian-style ribs, take a part of the sternum with a thick layer of glossy meat of an even light pink color, a small amount of fatty layers and a light, slightly sweetish smell
Rinse the ribs, cut 3-4 seeds into pieces, put in a saucepan and pour 2 liters of boiling water. Season with salt water, toss in bay leaves, pepper and cook the pork ribs over medium heat for 40 minutes. Place them on a plate and let cool and dry. Meanwhile, combine the mustard and honey in a small bowl. Take a cooking brush and brush the boiled pork sternum with honey mustard sauce. Preheat oven to 200-220 ° C. Pour vegetable oil over the bottom of the baking sheet, transfer prepared ribs into it and bake for 20-25 minutes. Serve with boiled potatoes, pickles, or fresh vegetables.
Bavarian pork ribs in beer with cabbage and apple
Ingredients: – 2 kg of pork ribs; – 0,5 liters of beer; – 500 g of cabbage; – 1 apple; – 3 onions; – 3 cloves of garlic; – 100 g of smoked bacon; – 0,5 tsp fennel seeds; – 2 pinches of ground black pepper; – 1 tsp salt.
Place a large deep skillet over high heat. Cut the smoked bacon into thin strips and brown lightly. Peel the onion, chop it and add to the bacon. Cook it for about a minute. Wash the ribs, cut into the bones, dry with a paper towel and also send to the pan. Cook them until golden brown, turning them constantly so they don’t burn. Pour half of the beer into the meat and onions, reduce heat to medium and simmer for 20 minutes.
Chop the cabbage finely. Divide the apple into halves with a knife, cut the core and cut into small cubes. Chop the garlic. Turn on the oven, setting the temperature to 200 ° C. Transfer the Pork ribs that have come up on the stove to a large cauldron, duck or other thick-walled dish. Put the mixed cabbage and apple mass on top of them, scatter garlic and fennel seeds. Sprinkle everything with salt and pepper. Close the cauldron with a lid and heat for an hour. During this time, open the lid twice and add the remaining beer. Turn off the oven, but leave the ribs in it for 20 minutes. Spread them on a platter along with the stewed cabbage.