baking & roasting

Spare ribsServes 6Ingredients:8 spare ribs (approx. 2000 g)5 tbsp oil3 onions, finely diced4 tbsp brown sugar3 tbsp tomato purée1 tbsp red wine vinegar3 tbsp Worcestershire sauce3 tsp mustard1/2 tsp saltFreshly ground black pepper1/2 tsp Tabasco sauce50 ml waterMethod:1. Fry the onions lightly in the oil, add the remainingsauce ingredients, and simmer for about10 minutes.2. Coat the ribs in the sauce, cover, and marinate forabout 12 hours.3. Arrange the ribs in a grill pan, and roast uncovered.Setting: Fan plus ConventionalTemperature: 160–180°C 180–200°CShelf level: 1 2Duration: 80–100 minutes 80–100 minutesSzegediner goulashServes 6-8Ingredients:1000 g stewing pork,cut into large cubes200 g onions, diced50 g margarine2-3 tsp salt1 tsp pepper2-3 tbsp sweet paprika150 g tomato purée250 g sour creamor crème fraîche50 ml stock1 tin sauerkraut (approx. 750 g)Method:1. Arrange the meat and onions in a roasting pan, anddot with margarine. Roast in the oven on Fan plus at250°C for about 30 minutes.2. Blend together the tomato purée, sour cream orcrème fraîche, seasoning and stock, and pour overthe meat, mixing well. Spread the sauerkraut overthe top, cover and continue to cook in the oven fora further 70 minutes.3. Mix the sauerkraut into the meat before serving.Setting: Fan plus ConventionalTemperature: 170–190°C 190–210°CShelf level: 1 1Duration: 100–120 minutes 100–120 minutes210