Best Polish Zeberka Wieprzowena Z Kapusta Spareribs And Cabbage Recipes

POLISH KAPUSTA WITH SPARE RIBS RECIPE

Steps:

• If the ribs you have are large, cut them into smaller pieces (with 1 or 2 ribs each).
• Sprinkle the ribs with salt and pepper and refrigerate overnight.
• The next day, sprinkle the ribs with marjoram and paprika.
• Coat the ribs in flour and fry in lard or oil. Do it briefly and quickly on the very hot pan.
• Peel the onion, cut it and fry on oil.
• Place fried onion and ribs in a pot. Cover them with water.
• Add mustard, bay leaves, and allspice berries.
• Simmer for about 1,5 hours until the ribs are tender. Then, uncover the lid and let the rest of the water evaporate.
• Finely chop the cabbage or sauerkraut.
• Place it in the pot and cover with water.
• Add 2 tablespoons of lard and cook until tender. If you are adding bacon, cook the cabbage with water only.
• In the meantime, peel and dice the onion.
• Fry it with 1 tablespoon of lard. If you are adding bacon, chop it finely and fry it with the onion.
• Add flour, mix, and fry for another few minutes.
• Start adding a glass of water slowly, stirring all the time.
• Drain the cooked cabbage and add it to the fried onion mixture.
• Season with salt and pepper.
• If the cabbage is too thick, add more water.

ZEBERKA WIEPRZOWE W SOSIE WLASNYM (POLISH PORK RIBS IN GRAVY)

Steps:

• Season pork ribs with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Cook ribs until evenly browned, about 5 minutes per side. Add onion; cook and stir until soft and translucent, 3 to 5 minutes. Pour in water; add allspice berries and bay leaves. Cover and simmer until flavors combine, about 40 minutes. Season with salt and pepper.