Baked pork ribs
6 servings
150 minutes
Baked pork ribs are a dish rooted in German cuisine, where the traditions of roasted meat are passed down through generations. Juicy, aromatic, and soaked in a spicy marinade, these ribs embody the depth of flavors in meat dishes. Soaking in a marinade of vinegar, spices, and fresh onions allows the meat to absorb rich aromas before being baked to tenderness while remaining juicy inside and acquiring an appetizing golden crust. In Germany, such a dish is often served with braised cabbage, potato sides or fresh bread, complemented by piquant sauces. It’s not just meat; it’s a true gastronomic journey into the heart of German cuisine where each spice plays its role in creating a harmonious and rich flavor.
1
Cut the pork ribs into pieces so that each piece contains three bones. Make shallow cuts along the piece on the side with more meat.
2
Prepare the marinade. In a 200 ml cup, place salt, black pepper, meat seasoning 'Shashlyk' or a pinch of spices from its composition: coriander, red pepper, sugar, marjoram, white mustard, juniper, bay leaf (1-2 leaves), garlic (if no dry - 1 chopped clove) and vinegar. Pour in prepared (as preferred, boiled cooled, simply filtered, bottled) water.
- Salt: 3 teaspoons
- Ground black pepper: 2 teaspoons
- Spices for meat: 2 teaspoons
- Vinegar 9%: 1 teaspoon
3
Place the cut ribs in a large bowl or pot. Pour in the marinade. Slightly press each piece to allow the marinade to soak into the meat fibers. Add onion sliced into rings. Leave for 1 hour to marinate the meat.
- Pork ribs: 2 kg
- Onion: 2 heads
4
Place the meat in a baking dish with high sides and pour the remaining marinade over it. If the meat has fully absorbed the marinade, add 1/4 cup of water. Cover with a lid or foil. Bake the meat at 180 degrees for 1 hour.
- Salt: 3 teaspoons
- Ground black pepper: 2 teaspoons
- Spices for meat: 2 teaspoons