Knusperzarte Spareribs

 Yummy!

1.5 kg spare ribs, 2 onions, 2 cloves of garlic, 1 piece (approx. 20 g) ginger, 2 tbsp butter, 5 tbsp brown sugar, 100 ml apple cider vinegar, 150 g tomato ketchup, 100 ml Worcestershire sauce, salt, pepper

Boil 2-3 liters of water in a large, wide saucepan. Wash the ribs, pat dry and cut between the rib bones into 5-6 rib pieces. Put in the boiling water. The meat should be completely covered with water. Simmer for about 1 hour over low heat. Meanwhile, for the BBQ sauce, peel and finely dice the onions, garlic and ginger. Heat butter in a saucepan. Sauté onions, garlic and ginger in it. Sprinkle with sugar and briefly caramelize while stirring. Deglaze with vinegar, ketchup and Worcestershire sauce and bring to the boil. Cook until thick at medium heat for about 15 minutes. Season with salt, pepper and sugar.
Preheat the oven. Line the baking sheet with parchment paper. Lift out the meat and place on the baking sheet. Brush top with half of the BBQ sauce. Roast in the hot oven for about 15 minutes. Brush repeatedly with remaining BBQ sauce. Roast for another 10 minutes.

Pfeffer-Rahm-Geschnetzeltes mit Pflaumen

A meal with prunes? And pork? Why not...

60g shallots, 24g Prunes, dried and pitted, 1 tbsp Sunflower Oil, 300g pork chops, 50g Bacon strips, smoked, 300ml water, 100ml cream, 1 bag MAGGI Fix for Pfeffer Rahm Geschnetzeltes

Peel the shallots and chop them. Dice the plums. Heat the oil in a pan, fry the pork chops in it. Add the bacon strips and the shallots and fry for approx. 3 minutes. Pour in the water and cream. Stir in MAGGI Fix and bring to the boil. Cook on low heat for approx. 3 minutes. Add plums and let warm. Serve them with spatzle.