Żeberka (Polish Pork Ribs)

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Preheat your oven to 160°C (325°F).

   Oko 10 min

2. 2

   In a small bowl, combine the paprika, marjoram, salt, and black pepper for the spice rub.

   Oko 2 min

3. 3

   Pat the pork spare ribs dry with paper towels, then generously rub the spice mixture all over them.

   Oko 5 min

   Napomena kuhara: Drying the ribs helps the spices adhere better and promotes browning.

4. 4

   Heat the vegetable oil in a large oven-safe Dutch oven or a deep, heavy-bottomed pot over medium-high heat.

   Oko 2 min

5. 5

   Sear the seasoned pork ribs in batches until nicely browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

   Oko 10 min

   Napomena kuhara: Do not overcrowd the pot; sear in batches to ensure good browning.

6. 6

   Add the onion, carrot, and celery stalk to the same pot and sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom.

   Oko 7 min

7. 7

   Stir in the garlic, bay leaf, allspice berries, and black peppercorns and cook for another minute until fragrant.

   Oko 1 min

8. 8

   Return the seared ribs to the pot, nestling them among the vegetables. Pour in the water.

   Oko 2 min

9. 9

   Bring the liquid to a simmer, then cover the pot tightly with a lid and transfer it to the preheated oven.

   Oko 5 min

10. 10

    Braise the ribs for 2 to 2.5 hours, or until they are very tender and almost falling off the bone.

    Oko 2 h 30 min

    Napomena kuhara: Check occasionally to ensure there's still liquid in the pot; add a splash more water if needed.

11. 11

    Carefully remove the pot from the oven. Increase the oven temperature to 200°C (400°F).

    Oko 5 min

12. 12

    Remove the ribs from the pot and place them on a baking sheet. You can strain the braising liquid for a sauce, if desired, or discard the vegetables.

    Oko 5 min

    Napomena kuhara: If making a sauce, reduce the strained liquid in a saucepan over high heat until it thickens slightly.

13. 13

    Bake the ribs for 15-20 minutes, or until they are nicely caramelized and slightly crispy on the outside.

    Oko 20 min

    Napomena kuhara: Keep an eye on them to prevent burning.

14. 14

    Let the ribs rest for 10 minutes before serving.

    Oko 10 min

    Napomena kuhara: Resting allows the juices to redistribute, resulting in more tender and flavorful meat.