Description
Traditional recipe from bavaria, germany and salzburg, austria region. From an old newspaper clipping in my grandmother's recipe box.
Ingredients
- Spareribs
- All-purpose Flour
- Salt
- Black Pepper
- Shortening
- Beef Stock
- Ketchup
- Worcestershire Sauce
- Vinegar
- Celery Salt
- Cayenne Pepper
- Clove
- Allspice
- Bay Leaf
- Garlic Clove
- Onion
Instructions
- Cut ribs into serving sized pieces
- Coat meat evenly with mixture of flour, salt and pepper using paper bag method
- Melt in heavy skillet the shortening and add ribs
- Brown slowly on both sides
- Preheat oven to 350f
- While meat is browning, mix into stock ketchup, worcestershire sauce, vinegar, celery salt, cayenne pepper, cloves, allspice, bay leaf and garlic
- If using vegetable stock, add 6 tbsp worcestershire sauce instead of 3 tablespoons
- Put meat into roasting pan and pour stock mixture over browned ribs
- Add onion to pan
- Cover and bake at 350f for about 1 1 / 2 hours or until ribs are tender
- With a slotted spoon, remove ribs and onion from pan onto a warm serving platter
- Set platter back into cooling oven
- Skim excess fat from cooking liquid and strain cooking liquid into small saucepan
- Put into a 1 pint screw-top jar 1 / 4 cup cold water and the 2 tbsp flour
- Cover jar tightly and shake until mixture is well blended
- Bring liquid in saucepan to boiling, stirring constantly
- Slowly pour one half flour liquid into saucepan stirring constantly
- Bring back to boiling
- Add remaining flour liquid as needed to make desired consistency
- Bring to boil after each addition
- Cook 3 to 5 min additional
- Taking the platter from oven, spoon or pour half of sauce over ribs and onions and serve remaining sauce as gravy