Braised tomatoes to ribs

Name: Braised tomatoes to ribs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 12 medium ripe vine tomatoes (about 750 g); 2 fresh garlic bulbs; 4 TABLESPOONS Olive oil; 1 kg Pork ribs; 7-10 Tbsp salt, white pepper; 4-6 Tbsp Whisky; 1 TEASPOON demerara sugar; 2-3 stem(s) Thyme; 1 Rosemary stalk; 2 stem(s) flat leaf parsley; 3 Bay leaves; 7-10 Tbsp Herbs

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

12 medium ripe vine tomatoes (about 750 g)
2 fresh garlic bulbs
4 TABLESPOONS Olive oil
1 kg Pork ribs
7-10 Tbsp salt, white pepper
4-6 Tbsp Whisky
1 TEASPOON demerara sugar
2-3 stem(s) Thyme
1 Rosemary stalk
2 stem(s) flat leaf parsley
3 Bay leaves
7-10 Tbsp Herbs

Directions

1
Wash the tomatoes and garlic bulbs and cut them in half crosswise. Heat the oil in a pan. Place the tomatoes and garlic in the pan with the cut surface facing down. Stew covered at low heat for 30-40 minutes
2
Wash the ribs, dab dry and place on a baking tray. Season with salt and pepper. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-30 minutes. Mix whisky and sugar. Spread the ribs on both sides. Grill briefly
3
Wash the thyme, rosemary and parsley and chop coarsely. After about 15 minutes, carefully turn the tomatoes. Season with salt, pepper, chopped herbs and bay leaves. Continue braising. Serve with the ribs and garnish. Goes well with baguette