Oven-Braised Pork Belly Ribs

Ingredients14

• pork belly rib cut1000g
• salt1 TL
• sweet paprika1 TL
• mustard1 EL
• onion2 Stück
• garlic1 Zehe
• carrot1 Stück
• celeriac100g
• oil2 EL
• bay leaf2 Stück
• dark lager500ml
• strained tomatoes400g
• black pepper1 Prise
• cornstarch1 EL

Instructions

1. 1

   Preheat the oven to 400°F (200°C) convection. Pat the meat dry with a kitchen towel and trim off the sinews.

2. 2

   Rub the ribs on both sides with salt, paprika and mustard.

3. 3

   Peel and roughly chop the onions and garlic. Peel the carrot and cut it and the celeriac into large pieces.

4. 4

   Heat the oil in a Dutch oven and sear the ribs hard on both sides until browned. Add the vegetables and roast for 2 minutes.

5. 5

   Season with pepper, add the bay leaves and deglaze with the dark lager. Pour in the strained tomatoes and braise, covered, in the oven for 80 minutes at 400°F (200°C) convection.

6. 6

   Remove the lid, add a little liquid if needed and cook uncovered for another 20 to 30 minutes. Take the ribs out of the pot and let them rest.

7. 7

   Strain the cooking liquid through a sieve and bring to a boil. Stir the cornstarch into a little cold water, whisk it in and boil briefly until the sauce thickens.