Ingredients:

2 large ribs – approx. 1.2 kg | 1 carrot | 4 small onions | 2-3 cloves of garlic | 1 tablespoon mustard | salt, pepper, caraway seeds | some vegetable stock | 1 dark beer for the sauce

Finely chop the garlic cloves. Season the ribs with salt and pepper and rub with mustard. Sprinkle with caraway seeds. Cut the carrot into small pieces and peel the onion and cut into eighths. There is a skin on the back of the ribs that needs to be peeled off. Place the carrot and onion in the casserole and place the ribs on top. Pour in a little vegetable stock. Roast in the oven at 130 degrees top and bottom heat for 2 hours. Baste the ribs with the sauce every 20 minutes. If there is too little sauce in the casserole roll, top up with dark beer. This makes the sauce dark and very flavourful. The reason for the long cooking time is that the ribs cook slowly at a low temperature, fall off the bone almost by themselves and remain juicy. You should also keep turning the ribs over. After 2 hours, I increase the cooking temperature to 180 degrees. Now the ribs should still be
brown.

It tastes all year round, be it summer or winter. We wish you bon appetite!