Gewrzte Schweinsrippchen Braised Spicy Spareribs
Dive into a world of bold, savory flavors with *Gewürzte Schweinsrippchen*, a classic German-inspired dish of braised spicy spareribs. These tender pork ribs are infused with an aromatic spice rub featuring paprika, cinnamon, cumin, and cayenne, then slow-braised to perfection in a rich, tangy sauce made with tomato paste, apple cider vinegar, and a hint of honey for balance. Simmered until the meat nearly falls off the bone, this dish blends hearty comfort with a touch of fiery zest. Perfect for cozy dinners or special gatherings, these flavorful spareribs are beautifully finished with a garnish of fresh parsley. Serve them with crusty bread or creamy mashed potatoes to soak up every drop of the luscious sauce.
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Recipe Information
Ingredients
- 1.5 kg Pork spareribs
- 2 tsp Salt
- 1.5 tsp Black pepper
- 2 tsp Paprika
- 0.5 tsp Ground cinnamon
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Cayenne pepper
- 2 tbsp Vegetable oil
- 1 large (diced) Yellow onion
- 4 minced Garlic cloves
- 2 tbsp Tomato paste
- 3 tbsp Apple cider vinegar
- 2 tbsp Honey
- 500 ml Beef or chicken stock
- 2 Bay leaves
- 2 tbsp (chopped for garnish) Fresh parsley
Instructions
Preheat your oven to 160°C (320°F).
Cut the pork spareribs into individual ribs if they are not already separated. Pat them dry with paper towels.
Combine the salt, black pepper, paprika, cinnamon, cumin, coriander, and cayenne pepper in a small bowl. Rub this spice mixture generously onto both sides of the ribs.
Heat vegetable oil in a large, oven-safe, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the ribs in batches and sear them for 2-3 minutes per side until browned. Remove and set aside.
In the same pot, lower the heat to medium and add the diced onion. Sauté for 5-7 minutes until softened and lightly golden.
Add the minced garlic and tomato paste to the onions and cook for 1-2 minutes, stirring frequently, until aromatic.
Deglaze the pot by adding apple cider vinegar. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Stir in the honey and beef or chicken stock. Add the bay leaves to the pot and bring the mixture to a simmer.
Return the seared ribs to the pot, ensuring they are mostly submerged in the liquid. Cover the pot with a lid or foil.
Transfer the pot to the preheated oven and braise for 2-2.5 hours, or until the ribs are tender and the meat is nearly falling off the bone.
Remove the pot from the oven. Skim off any excess fat from the surface of the sauce if necessary.
Serve the ribs hot, spooning the rich sauce over the top. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 11.7 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
