Sylt of ribs

Ingredients for Sylt of ribs

Instructions for Sylt of ribs

To prepare the Sylt of ribs recipe, please follow these instructions:

Cut the corners of the ribs.
Cut the sword into slices
Cut the meat into slices
Put meat and pork in a large pot and cover with water
Leave it overnight
The next day the water is poured and poured on so it just covers (as little as possible)
Cut 1½ onions in both and put them in the pan together with laurel and peppercorns and salt.
Foam thoroughly while cooking.
After that, cook it for 2-3 hours (it should fall apart)
Take meat and pork and let it cool off (the bottle should not be used, give it to the birds)
The soup is boiled, so there are approx. 1 liter left.
Sift the soup with onion peppercorns and bay leaves. (Not to be used anymore)
Let the soup stand until it's stiff and scratch some of the top layers off (so it's low fat)


Two shapes of 0.9 liters must be used

The meat is finely chopped (if possible, cartilage and bones removed)
If there is a lot of fat in the steps, most of it is removed too)
Cut 2½ onions of fine tern
Bring the meat and the onion into the foil tray (first coat a layer of onion and stewed pepper, meat etc.)
Pepper is sprinkled with the bulb as desired.
When the hills are filled up, press it lightly together.
The soup or the cloud if you want to warm up again and pour over the meat quietly so that it reaches the bottom of the foil tray.
Do not overfill (push the meat a little before you have covered the meat with the soup)
It must only cover the meat.
Well, you'll leave the fridge ready for the rest.

It does not have to be in pressure.
Note: Do not use house blast.

Remember a good knife when it needs to be cut out, otherwise it will fall apart !!!

tips:
Served traditionally with rye bread beetroot and strong mustard. This jam is low fat but tastes great and hangs together if it follows the recipe.