Braised ribs on the grill
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ingredients
1,8 kg pork ribs salt pepper
Bull
1,5 litres dark beer Velkopopovický Kozel Čierny 1,5 litres poultry broth 10 g sea salt 4 tbsp vegetable oil 2 pcs onion 6 cloves garlic 20 pcs whole black pepper 10 g whole allspice 1 pcs allspice 1 pcs star anise 3 pcs whole cinnamon 1 tbsp ground ginger 5 pcs dried red chillies
progress
1. Season the cold ribs with salt and freshly ground pepper to taste. Grill on both sides until the ribs have a brown crispy crust, about 2 to 3 minutes. Step 2: Salt and pepper the cleaned ribs. Heat the oil in a large pot. Set the stove temperature to medium-high. Place the ribs in the hot oil and sear thoroughly on all sides. Then add the peeled onions cut in half, allspice, cinnamon, star anise, ginger, chillies and finally, with the flat side of a knife, slightly crush the garlic cloves. Sauté briefly and pour over the Kozl. Bring to the boil, pour in the stock and cover the pot with a lid. Place in the oven and cook until the meat is tender, about 1½ hours depending on the quality of the meat. Adjust the oven temperature so that the liquid is just slightly simmering, to about 95°C. Remove the ribs and let cool. 3. Kozlov’s tip: You can use the rib stock to make a sauce. Skim off the excess fat and boil off the excess liquid to the desired consistency and saltiness of the sauce. Be careful not to boil the sauce too much, it will then be too salty. Serve with the ribs.
