BRAISED SPARERIBS STRIP

PORTIONS: 3

INGREDIENTS

23 oz. spareribs strip, cut in pieces

2 tbsp. all-purpose flour

2 tbsp. vegetable oil

2 minced garlic cloves

1 large shallot, chopped

1 cup white wine.  I like to use Rhine wine

3½ cups of water or chicken broth

1 cube chicken bouillon

1 bay leaf

¼ tsp. ground pepper

1 tsp. salt

1 yellow diced onion or chopped

3 large carrots cut in slices

3 red bliss potatoes cut in chunks.

2 tsp. chopped fresh oregano 

2 tsp. fresh thyme leaves

METHOD

In a bowl combine the pork ribs with the flour.

Heat up the oil in a frying pan at moderate temperature and brown the ribs. 

Add garlic and shallots and lightly brown.

Add wine and let it reduce to half.

Add water, bay leaf, chicken bouillon and salt.

Cover and cook the ribs at very low heat for about 1 hour until soft.

Heat up another frying pan with a tbsp. vegetable oil and cook the onions until transparent. Add carrots and cook until onions and carrots are lightly brown. Add the carrots, potatoes and herbs to the ribs and cook for another 20 minutes. 

Sauce should be a bit thick. Add more water if it is too thick.

23 oz. spareribs strip, cut in pieces

2 tbsp. all-purpose flour

In a bowl combine the pork ribs with the flour.

Heat up the oil in a frying pan at moderate temperature and brown the ribs.

Add garlic and shallots and lightly brown.

Add wine and let it reduce to half.

Add water, bay leaf, chicken bouillon and salt.

Cover and cook the ribs at very low heat for about 1 hour until soft.

Heat up another frying pan with a tbsp. vegetable oil and cook the onions until transparent. 

Add carrots and cook until onions and carrots are lightly brown.

 Add the carrots, potatoes and herbs to the ribs and cook for another 20 minutes.