You may also like
Categories:
flour salt ground black pepper pork spareribs vegetable oil onion garlic tomato puree chili sauce red wine vinegar ground cloves beef stock cornflour flat leaf parsley
Viewed: 45 - Published at: 2 years agoIngredients
- 1/4 cup flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 1/2 lbs pork spareribs (cut into individual pieces)
- 2 tablespoons vegetable oil
- 1 onion (finely chopped)
- 1 garlic clove (crushed)
- 3 tablespoons tomato puree
- 2 tablespoons chili sauce
- 2 tablespoons red wine vinegar
- 1 pinch ground cloves
- 2 1/2 cups beef stock
- 1 tablespoon cornflour
- flat leaf parsley (to garnish)
Method
- Preheat oven to Gas Mark 4 (180C or 350F). Combine flour, salt & pepper in a shallow dish or plastic bag. Add ribs & toss to coat them in the flour mixture.
- Heat oil in a large non-stick frying pan & cook the ribs (turning) till they are well-browned. Transfer ribs to a roasting pan (or baking dish) w/a lid & sprinkle w/the chopped onion.
- In a bowl, mix garlic, tomato puree, chili sauce, vinegar, cloves & stock. Pour mixture over the ribs & cover w/the lid. Roast for 1 1/2 hrs (or till tender), removing the lid for the last 30 minutes.
- Remove ribs carefully to an oven-safe dish or platter & keep warm at a low oven temperature.
- Deglaze pan juices with a small amt of water (or stock) & transfer to a saucepan. Blend cornflour in a cup with a little cold water & stir into the saucepan. Bring the sauce to a gentle boil (stirring) & simmer 2-3 min till thickened.
- Pour a little sauce over the ribs & serve the remaining sauce separately in a warmed gravy boat or pouring jug. Garnish with parsley & serve immediately with sauerkraut & crusty bread (Feel free to sub mashed, oven-roasted or simple boiled potatoes if sauerkraut is not to your liking).
