Braised herb ribs on paprika vegetables

Name: Braised herb ribs on paprika vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 lean pork ribs (about 200 g each); 2-3 Garlic cloves; 1 sprig of rosemary; 1/2 bunch fresh thyme; 1/2 potty Sage; 4-5 Tbsp Olive oil; 7-10 Tbsp Lemon Pepper; 1 (approx. 750 g) red, yellow and green peppers; 1 (300 g) Vegetable Onion; 7-10 Tbsp Salt; 1/4 l Vegetable broth (instant); 1 package (500 g) strained tomatoes; 7-10 Tbsp black pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 lean pork ribs (about 200 g each)
2-3 Garlic cloves
1 sprig of rosemary
1/2 bunch fresh thyme
1/2 potty Sage
4-5 Tbsp Olive oil
7-10 Tbsp Lemon Pepper
1 (approx. 750 g) red, yellow and green peppers
1 (300 g) Vegetable Onion
7-10 Tbsp Salt
1/4 l Vegetable broth (instant)
1 package (500 g) strained tomatoes
7-10 Tbsp black pepper

Directions

1
Wash the ribs and pat them dry. Peel and slice the garlic. Wash rosemary, thyme and sage, dab dry and, except for a little garnish, remove leaves or needles and chop. Mix the olive oil, herbs, garlic and lemon pepper, pour over the ribs and leave covered for about 3 hours. Clean, wash and cut the peppers into pieces. Peel the vegetable onion and cut into large cubes. Drain the ribs.
2
Heat some of the marinade oil in a frying pan and fry the ribs briefly on both sides, season with salt and remove. Fry the bell peppers and vegetable onions in it. Add stock and strained tomatoes. Season with salt and pepper and place the ribs on the vegetables. Cover and braise on medium heat for 30-40 minutes. Stir from time to time and possibly add some water. Arrange on a plate and serve garnished with the remaining herbs
3
Glasses: Christinenhütte