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What You Need:
(To serve 4)
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2 pounds spareribs, cut into serving pieces
1 teaspoon salt
Freshly ground black pepper
2 tablespoons lard
1 cup finely chopped onions
2 whole allspice and 1 clove, crushed together with a mortar and pestle or wrapped in a towel and crushed with a rolling pin
1 small bay leaf
1 tablespoon flour
2 tablespoons tomato puree
1 cup finely diced dill pickle
2 cups water
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Translate this recipe:
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How To Cook: |
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1. Sprinkle the spareribs on both sides with the salt and a few grindings of black pepper. In a heavy 12-inch skillet melt the lard over high heat until a light haze forms above it. Add the spareribs and brown them thoroughly on both sides regulating the heat so that they color evenly without burning.
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2. Remove them to a plate. To the fat remaining in the skillet, add the onions, the crushed allspice and clove and the bay leaf, then stir in the flour and tomato puree. Mix vigorously with a wooden spoon until the ingredients are thoroughly combined. Add the pickle and then pour in the 2 cups of water.
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3. Bring to a boil, meanwhile stirring with a whisk until the sauce thickens lightly. Reduce the heat to low and return the browned spareribs to the skillet.
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4. Baste them well with the sauce and cover the pan. Basting occasionally, simmer for an hour until the ribs are tender and can easily be pierceq with the tip of a small, sharp knife. Remove the bay leaf. To serve, arrange the spareribs on a large, heated platter and pour the sauce over them.
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