Cassel ribs Kassler Rippchen

Category: Meat dishes
Kitchen: german
Cassel ribs Kassler Rippchen

Ingredients

Rack of pork ribs 1 kg
Salt 3 tbsp. l.
Sugar 1 tbsp. l. incomplete
Chopped bay leaf 6 pcs.
Juniper berries 1 tbsp. l.
Coriander seeds (I have ground) 1 tbsp. l.
Sage, marjoram, thyme, ground rosemary 1 tsp.
Garlic 1 head
Onion 1/2 pcs.
Ground chili pepper 1 tsp

Cooking method

  • Kassel-style pork ribs are as popular among the Germans as the same pork legs, or Multashen dumplings, or Eintopf pots, and they can be found in any culinary guide to Germany. The recipe for preparing pork belly in a similar way was invented in 1880 by the Berlin butcher Kassel. Since then, the recipe has undergone many changes, but is still very popular both in Germany and abroad.
  • Cooking the marinade. Pour dried greens, juniper, coriander, salt, pepper and sugar with three glasses of water, bring to a boil and cook for fifteen minutes over low heat. Cool, add finely chopped garlic and onion rings, cover the pork with marinade and refrigerate for three days. I marinated in a vacuum container for one day.
  • Cassel ribs Kassler Rippchen
  • After marinating, we proceed to smoking. I used an electric smokehouse for this - forty minutes on the "cold smoking" mode was quite enough to get very tasty, aromatic "rippchen" in Kassel style!
  • Cassel ribs Kassler Rippchen

Note

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gala10
There are no words ... you need such and such beauty, deliciousness and looking at night. And how to live now? Without it all?
Thank you, Larissa, for such a tempting recipe!
dopleta
Hee-hee, so it's now - for the night! And three hours ago, when we posted them with beer, it was just right! Thank you for stopping by at night looking!
Chuchundrus
I won't even write anything
gala10
Bliiiin, tease !!! With beer ... I know theirs with beer is good ... yeah ...
Mist
Quote: Chuchundrus
I won't even write anything
And i won't
Is it possible so It must be repeated
mur_myau
Thanks for the recipe!
Vinokurova
dopleta, Larissa, I MARINED !!!!!!!!!
how much smoke in the brand ?. and is it worth adding hot smoking ?. I already asked there and here (how that monkey rushes to the smart and to the beautiful)))))))))
dopleta
No, don't add hotter! On cold, it also warms up quite enough for pre-marinated meat!
Vinokurova
Lar, thanks ... now I won't twitch ... let the handsome men marinate ... Laris, probably, it's better not to put a lot of wood chips ... in 40 minutes it can become very dark, right?
dopleta
Yes, yes, do not put it, and not because they will darken - no, they will not become dark, but then they will taste bitter! There is not much meat there, they will smoke well!
Vinokurova
ok
Vinokurova
Larissa, something I didn't have time to get ready in 40 minutes .. I opened the lid, and their backs are red ... maybe I put a lot?
dopleta
Well, yes, red, and I have red! So it's not raw, but ready-made! Aren't you prepared? They shouldn't be the same as hot! More like raw smoked ones!
Vinokurova
That's it, Laris ... tomorrow I'll run for a beer)))
I finished smoking more ... I took off the sample, although it was too late, but still ..
yummy turned out ... for me what I need ... you can say, all my life dreamed of such, do you believe?
Lar, they were even bloody
dopleta
Stop it ! There should be no blood after pickling! Maybe my ribs were "sweating" yours? You see, forty minutes was enough for me! But, most importantly, you liked it, and I am glad! Thank you, Alyonushka!
lettohka ttt
Gorgeous ribs !!! It was good that I had dinner :-) :-) :-) Thanks for the recipe, I'm using it :-)

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