I’ve Made Ribs This Way for 15 Years — My Family Always Asks for More

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Today we are making an incredible comfort meal — juicy pork ribs slow-braised over a bed of tender cabbage with bacon and beer, served alongside a warm, hearty potato salad with pickles and mustard dressing. Subscribe to the channel, hit that like button, and let’s cook together! 👨‍🍳🔥

📝 Ingredients:

JUICY PORK RIBS WITH BRAISED CABBAGE:
Pork ribs — 1.2 kg (2.6 lbs)
Bacon — 150 g (5.3 oz)
Yellow onion — 1 large pc
Green cabbage — 1/2 head (approx. 1 kg / 2.2 lbs)
Garlic — 2 cloves
Chili flakes — 1 pinch
Light beer — 200 ml (6.8 fl oz)
Chicken broth — 200 ml (6.8 fl oz)
Brown sugar — 1 tsp
Smoked paprika — 1 tsp
Bay leaves — 2 pcs
Olive oil — as needed (for cabbage)
Salt, black pepper — to taste

WARM POTATO SALAD:
Jacket potatoes — 800 g (1.8 lbs)
Onion (for pickling) — 1 pc
Pickled cucumbers — 4-5 pcs
Pickle brine — 50 ml (1.7 fl oz)
Chicken broth — 100 ml (3.4 fl oz)
Mustard — 2 tsp
Sugar — 1 tsp + 2 tsp (for onion)
Apple cider vinegar — 1 tbsp
Salt — 1 tsp (for onion) + to taste
Black pepper — to taste

📝 STEP BY STEP

🍖🍺 PORK RIBS WITH BRAISED CABBAGE:

Prep & Searing. Remove the membrane from 1.2 kg pork ribs and cut into 2-rib pieces. Season with salt, black pepper, and smoked paprika, rubbing well, and let marinate for 30 minutes. Slice the bacon, place it in a cold skillet, and render out the fat over low heat until crispy. Transfer bacon to paper towels, then sear the ribs in the bacon fat until golden on both sides; set aside.

Braising with Cabbage & Beer. In the same skillet, sauté sliced onion until lightly golden. Shred the cabbage, add half to the onions with paprika and pepper, and sauté for a few minutes (repeat 3-4 times to get nice color). Add the rest of the cabbage, minced garlic, chili flakes, pour in 200 ml light beer, and simmer for 3 minutes. Add 200 ml broth, brown sugar, salt, bay leaves, and nestle the ribs into the cabbage. Cover and braise in the oven for 1.5 hours at 160°C / 320°F.

Crispy Finish. After 1.5 hours, remove the lid and bake for another 15 minutes at 190°C / 380°F with convection/broil for an ultra-crispy crust.

🥔🥒 WARM POTATO SALAD:

Assembling the Salad. Boil 800 g potatoes in their jackets, let cool, and peel. Pickle the sliced onion in boiling water with salt, sugar, and apple cider vinegar for 10 minutes, then drain. Dice the potatoes and pickles into a bowl, add the pickled onions. Whisk together 50 ml pickle brine, 100 ml warm chicken broth, mustard, sugar, salt, and pepper. Pour the warm dressing over the salad, toss gently, and top generously with the crispy bacon!