Slow-cooked ribs: A feast for the palate and the body
Ribs are one of those dishes associated with home-cooked, hearty meals. When well-prepared, soft, and juicy ribs in their own sauce are a true feast for the palate. Preparing them takes some time, but the end result is worth every minute – the meat literally melts in your mouth, and the aromatic sauce makes them hard to resist.
Ribs in their own sauce are perfect for a family dinner or a special gathering. Slow-cooked in an aromatic sauce, they gain extraordinary tenderness and depth of flavour. With proper preparation and seasoning, ribs become a dish that will satisfy even the most discerning gourmets. Here is a recipe that will make the ribs unbelievably delicious.
Why is it worth eating ribs?
Ribs not only offer exceptional taste but also nutritional benefits that can enrich our diet. They are a source of high-quality protein, which is essential for muscle building and the body's regeneration. Additionally, rib meat contains B vitamins, especially B12, and minerals such as zinc and iron, which support the immune system and ensure the proper functioning of the body. Of course, as with any meat dish, they should be consumed in moderation, but well-prepared ribs are not only a feast but also a way to provide valuable nutrients to the body.
Recipe for ribs in their own sauce
Ribs in their own sauce are a classic that never disappoints. Well-prepared, stewed in an aromatic sauce, they delight with softness and intense flavour. With this recipe, you will create a dish that will have your family coming back for seconds.
Ingredients:
- 1 kg of pork ribs,
- 2 onions,
- 3 cloves of garlic,
- 1 carrot,
- 1 stalk of celery (optional),
- 1 tablespoon of tomato purée,
- 500 ml of broth (chicken or vegetable),
- salt to taste,
- pepper to taste,
- bay leaf,
- 4-5 allspice berries,
- oil for frying.
Preparation:
- Cut the ribs into smaller pieces and season with salt and pepper.
- In heated oil, brown them to a golden colour on both sides to enhance flavour and juiciness.
- Set the ribs aside, and in the same pan, sauté the sliced onions, chopped carrot, and pressed garlic.
- Add tomato purée, mix, and then transfer the ribs back to the pan.
- Pour in the broth, add the bay leaf and allspice.
- Cover and simmer on low heat for about 1.5–2 hours until the meat is soft and tender.
Additional tips:
- For a smoother sauce, you can thicken it towards the end of cooking with a bit of flour dissolved in water or cream,
- It's also good to add a bit of fresh herbs, such as thyme or rosemary, to give the dish additional depth of flavour.
- Ribs pair excellently with potatoes or Silesian dumplings and a sauerkraut salad.
