Cooked for the German entry of the Euro Cup and Plate Challenge.
900g spareribs
½ cup flour
2 tsps salt
¼ tsp pepper
2 tbsps grape seed oil
1 ½ cups beef stock
¼ cup tomato sauce
3 tbsps Worcestershire sauce
2 tbsps malt vinegar
½ tsp Spanish smoked paprika
½ tsp cloves
1 tsp allspice
1 bay leaf
2 garlic cloves, minced
1 medium onion, chopped into sixths
2 tbsps flour
- Cut ribs into serving sized pieces. Coat meat evenly with mixture of flour, salt and pepper in a bowl.
- Melt in a frying pan the grape seed oil and add ribs. Brown slowly on both sides.
- Preheat over to 180°C.
- While meat is browning, mix into stock the tomato sauce, Worcestershire sauce, vinegar, paprika, cloves, allspice, bay leaf and garlic.
- Put meat into roasting pan and pour stock mixture over browned ribs. Add onion to the pan.
- Cover and bake at 180°C for about 2 hours, or until ribs are tender.
- Remove ribs and onion from the pan and serve with any gravy left in the bottom.
Serve with roasted potatoes.
Serves 2-3.
