From *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic), this recipe strangely does not identify the country of origin ... BUT after reading the intro & recipe, I realized it is meant to be a regional recipe vs country-specific. The *Meat and Poultry* section of this cookbook is rich in detail, i.e. "Lamb, beef, veal & chicken are all used in Central European cooking, although it is perhaps pork that best exemplifies Central European meat cuisine. The sweet-sour flavour so typical across this region is again in evidence in the sauces. Choose very meaty ribs for this dish & trim off any excess fat b4 cooking as the juices are turned into a delicious sauce." I felt like the Rene Zelwegger character in the movie *Jerry Maguire* & heard mysel…

Ingredients

6 serv.

flour↗1⁄4 cup
salt↗1 teaspoon
ground black pepper↗1 teaspoon
pork spareribs (cut into individual pieces)↗3 1⁄2 lbs
vegetable oil↗2 tablespoons
onion (finely chopped)↗1
garlic clove (crushed)↗1
tomato puree↗3 tablespoons
chili sauce↗2 tablespoons
red wine vinegar↗2 tablespoons
ground cloves↗1 pinch
beef stock↗2 1⁄2 cups
cornflour↗1 tablespoon
flat leaf parsley (to garnish)↗

Step-by-step instructions

1
Preheat oven to Gas Mark 4 (180C or 350F). Combine flour, salt & pepper in a shallow dish or plastic bag. Add ribs & toss them in the flour mixture.
2
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.
3
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.
4
Remove ribs carefully to an oven-safe dish or platter & keep warm at a low oven temperature.
5
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.
6
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).

Source: food.com

Original recipe ↗

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