Grandma’s recipes never lie, which is why we chose one now.
Buy a beer (mama doesn’t mention beer, but it can be consumed at any stage anyway).
Ingredients:
- 1 kg spare ribs (for quantity as shown in the picture)
- 1 big bulb of onion
- 2-4 cloves of garlic
- Salt, pepper, mustard seed, mustard paste, hot paprika paste (Pirosarany) to taste
- Oil for marinade
- Beer for the cook
In the first step, we make a simple marinade, which is seasoned with salt, onion, mustard seeds, garlic, pepper and of course you can also add in a little red hot paprika paste and mustard paste. Mix all of it well with oil (Castrol isn’t good!); then coat the meat slices with it and let it all rest overnight.
Prepare the clay pot the next day: fill it with water, let it stand for at least half an hour, then smear it with fat and fill it with the marinated meat slices. It is important to put it in a cold oven and gradually raise the heat for approx. 200 degrees!
The meat is initially cooked in a little over an hour, then without a lid cooked for approximately another 20 minutes.
It is not a complicated recipe, it can be made without any special experience; and the end result speaks for itself.
I recommend it with beer chilled to 7° C.