Swedish Spare Ribs

Swedish Spare Ribs

For all these days I've been posting dishes made out of Lamb, Mutton or Chicken but never thought about posting dishes featuring Pork. So here is one of my most favourite dishes for all my friends out there who enjoy Pork as much as I do. These Spare Ribs are yummy and quite easy to prepare. So just roll up your sleeves and try this wonderful dish from Sweden.

Preparation Time : 15 minutes
Cooking Time      : 2 hours
Difficulty              : Easy
Serves                  : 6

Ingredients :

1/2 teaspoon ground Black Pepper

2 tablespoons white Sugar

2 teaspoons Salt

2 tablespoons ground Allspice / Kababchini 

1 Kilo of Pork Ribs

1/4 cup butter 

1 can of Broth or 400 mils of fresh Broth (see Note)

 

Method :

 1) In a small bowl, mix together the pepper, sugar, salt and allspice.

 

 2) Wash, Clean and rinse the ribs and drain well. Put each rack of rib between two kitchen towels and soak dry.

 

 3) Sprinkle the spice mixture generously over each rib. Rub well and set aside for 30 minutes in the fridge.

 

 4) Put a large skillet over medium high heat on the oven.

 

 5) Add the butter and melt butter, but be careful not to burn.

 

 6) Brown ribs on all sides in the butter. Remember, don't overcrowd the skillet, then the ribs will be braised before they get browned. Put in small batches at a time.

 

 7) Pour in the broth, cover, and reduce heat to low.

 

 8) Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.

 

 9) Once the spare ribs are ready to serve, check the seasonings and adjust, if required.

 

 10) Serve hot with loads of mash potatoes and/or fresh green salad.

 

 

 

Note :

 

The broth used in this dish is mostly a beef broth. But you can prepare it with mutton too. It is always better to prepare a big batch and stock it in the freezer. It can be used for cooking other non-vegetarian dishes. This is the most easiest way to prepare a hearty fresh broth :

Ingredients :

• 750 grams neck of mutton, use mutton on bones, it is healthier
• 6 cups water
• 1 large onion, diced
• 1 medium turnip or 100 grams of Raw papaya, peeled and chopped
• 2 Carrots, diced
• 1/4 small white cabbage

Method :

Put the meat in a large pan and cover with the cold water. Bring to the boil and skim the surface. Cover, but not too tightly, and simmer gently for 90 minutes. Shred the cabbage and dice the other vegetables and add these to the stock. Bring back to the boil and simmer for half an hour. Your broth is ready. Strain and use in your soup.

The mutton from this broth can be used in other soups or you can also remove the mutton and separate the meat from any bones, chop the meat and return to the soup.