MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Gewurzte Schweinsrippchen, Braised Spicy Spareribs
  Categories: Meats, Main dish, Pork, German
       Yield: 5 servings
  
       4 lb Spareibs, cracked in center
     1/3 c  Flour
       2 t  Salt
     1/4 t  Pepper
       3 T  Cooking oil
   1 1/2 c  Broth
     1/4 c  Ketchup
       3 T  Worcestershire sauce
       2 T  Vinegar
     1/2 t  Celery salt
     1/8 t  Cayenne pepper
       3    Whole cloves
       3    Whole allspice
     1/2    Bay leaf
       1    Clove garlic, minced
       1    Medium sized onion
     1/4 c  Water
       2 T  Flour
  
   Set out a heavy skillet and a roasting pan having a tight fitting
   cover.
   
   Cut the ribs into serving-size pieces.  Coat meat evenly with a
   mixture of the next three ingredients, flour, salt, and pepper.
   
   Pour the cooking oil in the heavy skillet.  Add the ribs to the oil
   and brown slowly on both sides.  While the meat is browning, prepare
   the meat broth.  Add the next 10 (from ketchup to the garlic clove),
   ingredients to the broth mixture.
   
   Finely chop the onion.
   
   Put the meat into the roasting pan.  Pour the broth mixture over the
   brownrd ribs.  Add the chopped onion.  Cover and put in a 350 degree
   F. oven for about 1-1/2 hours, or until the ribs are tender.
   
   With a slotted spoon, remove meat from pan to a warm serving platter.
   Set aside to keep warm while preparing the sauce.
   
   For Sauce:  If necessary, skim excess fat from cooking liquid.
   Strain the liquid and pour into a small saucepan.  Mix the 1/4 cup of
   water and 2 tablespoons of flour in a screw top jar.  Cover jar
   tightly and shake until mixture is well blended.
   
   Bring liquid in saucepan to boiling; stirring constantly, slowly pour
   1/2 of the flour mixture into the cooking liquid.  Bring to boiling.
   Gradually add the remaining flour mixture.  Bring sauce to boiling
   after each addition.  Cook 3 to 5 minutes.
   
   Spoon or pour about 1/2 of the hot sauce over spareibs on the platter.
   Serve remaining sauce in a gravy boat if desired.
   
   Serve ribs with Spatzle.
   
   
   From: The German & Viennese Cookbook published by Culinary Arts
   Institute, 1973.
  
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