Smoked pork ribs with cabbage and beer
3 servings
60 minutes
Smoked pork ribs with cabbage and beer is a traditional German dish that embodies the depth and richness of flavors in this culinary tradition. The smoked ribs give the dish a rich aroma, while the cabbage slowly braised in beer with spices acquires a tender texture and a slightly caramelized taste. Dark beer adds notes of malt and a light bitterness, balancing the sweetness of carrots and the spiciness of coriander, cumin, and thyme. This dish is perfect for cozy family lunches or traditional German feasts, pairing wonderfully with rye bread and spicy sauces. It evokes a sense of warmth and heartiness, creating an atmosphere of true culinary delight.
1
Chop the cabbage into strips 3-5 mm wide, grate the peeled carrot on a coarse grater, and slice the onion into thin half-rings.
- White cabbage: 300 g
- Carrot: 1 piece
- Onion: 1 head
2
Heat a pan or saucepan with oil, add onion, stir, and add carrot. Fry on medium heat for 5 minutes. Then add chopped cabbage, stir. Fry on medium heat for 10 minutes.
- Vegetable oil: 40 ml
- Onion: 1 head
- Carrot: 1 piece
- White cabbage: 300 g
3
Place smoked ribs on top of the cabbage, pour beer over it, cover with a lid, and simmer on low heat for 15 minutes.
- Smoked pork ribs: 3 pieces
- Dark beer (stout/porter): 200 ml
4
Remove the ribs, separate the meat from the bones. Return the meat to the pan.
5
In a mortar, grind cumin, coriander, and thyme. Sprinkle over the cabbage with meat, mix, add bay leaf, and simmer covered for 5 minutes.
- Caraway: 5 g
- Ground coriander: 0.5 teaspoon
- Wild thyme: 5 g
- Bay leaf: 1 piece
