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INGREDIENTS
- 2 kg pork spare ribs
- 10 dkg tomato puree
- A few tablespoons of honey
- 2 tablespoons white wine vinegar
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- Half a teaspoon ground cumin
- 1 teaspoon garlic granules
- 1 teaspoon freshly ground pepper
- 1 kg small, thin-skinned potatoes
- 1 head of cabbage
PREPARATION
- 1Remove the white membrane from the back of the ribs, then mix the spices with a spoon of salt, take out one tablespoon of the mixture, then mix it with honey and tomato sauce, and rub it into the meat.
- 2For the coleslaw, shred and salt the cabbage, let it sit for an hour, then squeeze out its juice.
- 3Season with a little sugar and white wine vinegar to taste.
- 4Cut the potatoes into wedges and cook them in salted water, then fry them in oil before serving and season with the homemade spice mixture taken from the dry spices.
- 5Place the marinated ribs in an oven-safe dish and cover with aluminum foil, then bake at 150 degrees Celsius for about 2-3 hours until tender.
- 6Then remove the foil, baste with its own sauce, and bake the meaty side without foil until browned, but do not let it dry out.
- 7Serve with coleslaw and homemade steak potatoes!
Tip
It's also worth trying the ribs using the BBQ method; in this case, rub them only with dry spices and salt, then bake at 120-125 degrees Celsius for 3 hours, then spread with the spice paste or BBQ sauce, wrap in parchment paper and aluminum foil, and bake for another 2 hours, and finally, without wrapping, give it one more hour.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!