Braised ribs in onion gravy

[karohemd]

My butcher (the Art of Meat in Cambridge, UK) had these lovely looking ribs in his display and I haven't had ribs in ages so I couldn't resist.
The recipe is based on an old family favourite, so I'm at least the third generation cooking ribs this way. :o)



I cut the rack (which had been marinaded in herbs by the butcher) into individual ribs, rubbed them with olive oil, hot pimenton (Spanish smoked paprika) and pepper and let them sit for a while.
In a stockpot I seared the ribs and when they were nicely brown I added a finely sliced onion. After that was sweated off nicely, I added about half a pint of veg stock (which is what I had, you can use meat stock, obv. or even add some wine if you like), turned the heat down, added a good pinch of salt and put a lid on.
After braising for about 90 minutes, the ribs were tender and practically fell off the bone.

Served on a bed of creamed chard and new potatoes.

Comments

[aquinasprime]

hot pimenton ? American equivalent please

[karohemd]

I'm not sure if there is one, it's a Spanish smoked paprika. Feel free to substitute with whatever you like or leave out.

[aquinasprime]

Thanks for that. Just needed the clarification. I think we'll be trying this in my house as the weather gets warmer.

[karohemd]

You're welcome. I'm always glad when I can inspire. :)

[darkemeralds]

That looks scrumptious! I do love pork. Thank you for sharing your method, and for the delectable picture.

[karohemd]

You're welcome!

[miss_haitch]

Oh man, I'm really hungry now. Thank you for the recipe -- I think I'm going to have to give it a go, if only because of the gorgeous picture!

[karohemd]

*grins* Thank you. Let us know how it turned out.