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🍽️ Crispy Kassler Ribs with Vegetable Sauce

330 kcal · 30 min · 4 servings

Ingredients

• 1 kg Kassler back ribs (bone-in)
• 1 onion
• 3 cloves
• 100 g carrots (1 carrot)
• 60 g tomatoes (1 tomato)
• 0.25 apple
• 1 organic lemon
• 2 bay leaves
• 2 juniper berries
• 100 g sour cream (24 % fat)
• 8 g cornstarch (1.5 tsp)

Instructions

1. 1. Rinse the Kassler ribs under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Place the meat bone-side down in a roasting pan.
4. 4. Preheat the oven to 225 °C conventional heat.
5. 5. Bring 250 ml of water to a boil in a small pot.
6. 6. Pour the boiling water directly over the meat in the roasting pan.
7. 7. Place the roasting pan on the second rack from the bottom in the oven.
8. 8. Roast the meat for about 15 minutes.
9. 9. Peel an onion while the meat is roasting.
10. 10. Press whole cloves into the peeled onion.
11. 11. Peel a carrot.
12. 12. Cut the carrot into large chunks.
13. 13. Bring water to a boil in a small pot again.
14. 14. Cut out the stem area of a tomato in a wedge shape.
15. 15. Place the tomato briefly into the boiling water.
16. 16. Lift the tomato out with a slotted spoon.
17. 17. Shock the tomato under cold water.
18. 18. Peel the skin off the tomato.
19. 19. Cut the peeled tomato into quarters.
20. 20. Peel a quarter of an apple.
21. 21. Cut the apple quarter into small cubes.
22. 22. Rinse a lemon under hot water.
23. 23. Dry the lemon.
24. 24. Peel off a piece of lemon zest about 5 cm long.
25. 25. Arrange the clove-studded onion around the meat in the roasting pan.
26. 26. Add the carrot chunks to the meat.
27. 27. Add the tomato quarters to the meat.
28. 28. Add the apple cubes to the meat.
29. 29. Add the lemon zest to the meat.
30. 30. Add bay leaves to the meat.
31. 31. Add juniper berries to the meat.
32. 32. Roast everything for another 30 minutes in the oven.
33. 33. Baste the meat with the roasting juices occasionally during cooking.
34. 34. When the roasting liquid has evaporated, gradually add 375 ml of hot water.
35. 35. Loosen the browned bits from the sides and bottom of the roasting pan with a brush.
36. 36. Remove the meat from the oven after the cooking time.
37. 37. Wrap the meat in aluminum foil.
38. 38. Place the wrapped meat into the turned-off oven.
39. 39. Remove the onion, bay leaves, juniper berries, and lemon zest from the roasting juices.
40. 40. Transfer the roasting juices and vegetables into a pot.
41. 41. Puree the mixture until smooth.
42. 42. Bring the sauce to a boil.
43. 43. Add sour cream to the sauce.
44. 44. Mix cornstarch with a little cold water until smooth.
45. 45. Stir the starch mixture into the sauce.
46. 46. Bring the sauce to a boil again.
47. 47. Remove the meat from the aluminum foil.
48. 48. Add the released meat juices to the sauce.
49. 49. Separate the meat from the bone.
50. 50. Slice the meat.
51. 51. Serve the meat with the sauce.

Nutrition per serving

• kcal: 330
• Protein: 37 g · Fett/Fat: 16 g · Carbs: 7 g