Braised ribs with young summer vegetables

Name: Braised ribs with young summer vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Pork ribs (approx. 800 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 500 g Potatoes; 2 packages (300 g each) frozen "young summer vegetables"; 1 collar Parsley; 25 g Butter or margarine; 30 g Flour; 1/4 l Vegetable broth (instant); 1/8 l Milk; 1 TABLESPOON grainy mustard

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Pork ribs (approx. 800 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
500 g Potatoes
2 packages (300 g each) frozen "young summer vegetables"
1 collar Parsley
25 g Butter or margarine
30 g Flour
1/4 l Vegetable broth (instant)
1/8 l Milk
1 TABLESPOON grainy mustard

Directions

1
Wash the meat, dab dry and rub with salt, pepper and paprika. Spread the ribs with oil, place them on the fat pan of the oven and bake in the preheated oven (electric: 200°C/ gas: level 3) for 30-40 minutes.
2
Turning now and then. In the meantime, wash and peel the potatoes and cook them in boiling salted water for about 20 minutes. Cook the vegetables in boiling salted water for 12-15 minutes. Wash parsley, dab dry, put something aside for garnishing.
3
Chop the remaining parsley. Melt the fat in a pot, add the flour and sauté while stirring. Deglaze with stock and milk, bring to the boil and simmer at low heat for about 2 minutes. Stir in mustard and season with salt and pepper.
4
Drain the potatoes and vegetables. Arrange potatoes, vegetables and ribs on a plate. Sprinkle with parsley and garnish. Pour some sauce over the vegetables and add the rest of the sauce. Sprinkle with some pepper if you like.