Marinated pork ribs from the tin
easy
60 mins
60 mins
Ingredients
- 8 thick pork ribs
- 7-10 Tbsp (à ca. 200 g)
- 2 TABLESPOONS medium hot mustard
- 1/4 l pale ale
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 Branch rosemary
- 750 g Leeks (leek)
- 1 glass (670 ml) pickled pumpkin
- 1 TABLESPOON Mustard seeds
Directions
- 1
Wash the meat, dab dry and spread thinly with mustard. Place in a bowl and carefully pour beer over it. Leave the ribs to soak for about 1 hour. Turn once. Remove meat from the marinade, dab dry and sprinkle with salt and pepper.
- 2
Place the ribs on the fat pan of the oven and bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 1 hour. Gradually pour marinade and 1/8 litre water over the ribs. Wash the rosemary and remove the needles.
- 3
Heat the oil in a large frying pan. Fry the onion sausage in it until crumbly. Season with pepper, paprika and a little salt. Stir in tomato paste, sweat briefly and deglaze with 1⁄4 l water and cream. Stir in remaining frozen herbs, bring to the boil. Stir in chopped herbs and gnocchi, warm up briefly. Season to taste and serve.
- 4
Add some pumpkin stock and sprinkle mustard seeds over it. Season vegetables to taste and serve with the ribs. Serve with fresh farmhouse bread.
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