Żeberka w Sosie Własnym

Ingredients · 4 servings

• 1.2 kgPork spare rib, cut into sections
• 2Onion, diced
• 2 cloveGarlic, chopped
• 2Carrot, diced
• 2Bay leaf
• 4Allspice berry
• 1 tspMarjoram, dried
• 2 tbspTomato paste
• 1 ½ tspSalt
• ½ tspBlack pepper, ground
• 900 mlWater
• 2 tbspSunflower oil

Equipment

stovetop, heavy pot, lid, tongs, chef's knife, cutting board, measuring spoons, sieve, bowl, ladle, wooden spoon, serving plate

Instructions

1. 1
   Prepare Mise

   Gather and weigh all ingredients; set out a heavy pot, lid, tongs, knife, board, measuring spoons, sieve, bowl, and ladle. · 15 min

   What to look for: Ingredients are measured, vegetables are cut, and tools are within reach.

2. 2
   Brown Ribs

   Heat sunflower oil in a heavy pot, add rib sections, and brown them on all sides without crowding, working in batches if needed. · 12 min

   What to look for: The ribs have a deep golden-brown crust and browned bits form on the pot bottom.

3. 3
   Sweat Vegetables

   Add onion, carrot, and garlic to the pot; sweat them in the rendered fat until softened and lightly golden at the edges. · 8 min

   What to look for: The onion turns translucent, carrot softens slightly, and garlic smells mellow, not sharp.

4. 4
   Build Braise

   Stir in tomato paste, bay leaf, allspice, marjoram, salt, and black pepper, then pour in water until the ribs are just covered. · 5 min

   What to look for: The liquid loosens browned bits and turns lightly brick-brown from the tomato paste.

5. 5
   Simmer Slowly

   Cover the pot and simmer gently over low heat for 90-120 minutes, turning ribs once, until the meat loosens from the bone. · 1 h 45 min

   When it is done: Meat pulls easily from the bone and reaches at least 63°C / 145°F internally.

6. 6
   Strain Sauce

   Lift the ribs to a bowl, then strain the braising liquid through a sieve, pressing the vegetables lightly to capture their juices. · 7 min

   What to look for: The strained liquid is smooth, brown, and free of bay leaves, allspice berries, and vegetable pieces.

7. 7
   Reduce Sauce

   Boil the strained liquid uncovered until glossy and slightly thickened, return ribs to the sauce, and adjust salt and pepper. · 12 min

   When it is done: Ribs are hot throughout and still tender when lifted with tongs.

8. 8
   Serve Hot

   Serve the ribs hot with their rich brown sauce spooned over each portion. · 1 min

   What to look for: Each portion has tender ribs covered with glossy sos własny.