The process I used was the pre-cooking one. I simmered dickerippe in a spicy stock for 3 hours and then let them cool in it over night.
I bought a 820g piece of Dickerippe (in Germany this is what is often used in a wonderful winter dish along with Sauerkraut)
This I cut into rib sections: I added this to the stock below which consisted of:
Dried thyme (I had left some fresh thyme to dry so used 3 sprigs of that)
1 teaspoon of oregano
1 dessert spoon Chimi-churri
2 teaspoons of marigold stock
3 small dried chillies (birds eye)
1 crushed garlic clove
1 red onion (that all I had) studded wit a couple of cloves and a bay leaf
1 teaspoon of cumin seeds
2cm piece of cinnamon
Enough water to cover the ribs
Brought the lot to the boil, and lowered the heat so that the surface was just moving. After 3 hours turned off the heat, put the lid on and left to cool over night in the broth.
I removed from the broth and dried the ribs.
|some of the ingredients|
Light brown sugar
Smoked Paprika powder
5 spice powder
White wine vinegar
Boiled this all together until it bubbles,
So watch this space as I am making Carols belly this weekend, hee, hee, hee