Time 2h15m Yield 6 Number Of Ingredients 7 Steps:
In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib. Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.
Time 1h40m Yield 2 servings. Number Of Ingredients 6 Steps:
Layer the potato, sauerkraut and ribs in a greased 11x7-in. baking dish. Combine the ketchup, molasses and Worcestershire sauce; pour over the ribs. , Cover and bake at 350° for 1-1/4 hours. Uncover; bake 15 minutes longer or until meat is tender. Remove ribs and cut into two-rib portions before serving.
Time 1h35m Yield 6 serving(s) Number Of Ingredients 7 Steps:
In a small mixing bowl, combine the pepper, sugar, salt, and allspice. Sprinkle over all sides of ribs, making sure to coat evenly. In a large skillet, melt butter over medium-high heat, making sure butter does burn. Brown ribs on all sides. Pour beef broth over ribs, cover the skillet and reduce to low heat. Simmer for 1 to 1 1/2 hours. Do not remove the cover during cooking.
Time 2h15m Yield 6 Number Of Ingredients 7 Steps:
In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib. Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.
More about “swedish spareribs recipes”
Time 2h10m Yield 3 lbs. ribs, 5-6 serving(s) Number Of Ingredients 10 Steps:
About 2 1/2 hours before serving, heat dutch oven until very hot. Add butter, then short ribs. Cook over high heat until ribs are very well browned on all sides, about 20 minutes. To ribs, add onion slices; push them down into fat around ribs, then cook a minute or so, until browned. Now add salt, pepper, 1 teaspoons sugar, allspice, bay leaves, and 1 cup water. Cover and simmer 1 1/2 hours or until meat is very tender. Remove ribs to heated platter and keep warm. Skim about 1/4 fat from surface of gravy; Also remove allspice and bay leaves. Stir 1/4 cup water into flour until smooth; slowly add, stirring, to gravy; cook until thickened. Stir in heavy cream, 1 teaspoons sugar, and enough water to make gravy as you like it, bring to a boil; then pour over ribs and serve.
