Snapguide

How to make apple & cinnamon rib

As you know by now we're really into rib, and this dish is no exception. My co-workes said it smelled delicious when I brought this in my lunch box. Go ahead and make it & let me know what you think!

2
STEPS
INGREDIENTS

The supplies list contains enough of each ingredients based on 1kg meat, however, we bought 2 kg and consequently used more of everything else (if you think it looks like a lot, which it was...).

The original recipe (based on 1 kg of meat) serves 4 people.

This was one of the pieces of meat.

This was one of the pieces of meat.

In total we had 2100 g of meat, but it always becomes less after removing some fat.

In total we had 2100 g of meat, but it always becomes less after removing some fat.

Fry the meat, it takes a while to fry that much meat so see to that you have time to cook this.

Fry the meat, it takes a while to fry that much meat so see to that you have time to cook this.

When you have browned at least half of the meat you're using;

When you have browned at least half of the meat you're using;

Slice the apples and add them, along with the garlic & the tomato paste to a big pot.

Slice the apples and add them, along with the garlic & the tomato paste to a big pot.

You want the tomato paste to almost turn brown without burning.

You want the tomato paste to almost turn brown without burning.

When the meat is prepped, add it to your pot/pan.

When the meat is prepped, add it to your pot/pan.

Add water and stir.

Add water and stir.

Aldo add stock cubes or similar.

Aldo add stock cubes or similar.

Stir again.

Stir again.

Add the wine.

Add the wine.

Put the lid on and boil for at least 2 hours but preferably longer. And, yes, I'm very happy about welcoming a Le Creuset to our kitchen \ud83d\ude00

Put the lid on and boil for at least 2 hours but preferably longer. And, yes, I'm very happy about welcoming a Le Creuset to our kitchen 😀

Check every now and then that it doesn't burn.

Don't worry about that it looks watery; once it cools down it becomes much thicker, and the taste is so much richer the following day. That's why it's worth to make a big batch so you have plenty \ud83d\ude00

Don't worry about that it looks watery; once it cools down it becomes much thicker, and the taste is so much richer the following day. That's why it's worth to make a big batch so you have plenty 😀

Before serving, peel another 3 apples..

Before serving, peel another 3 apples..

...and fry them in some butter.

...and fry them in some butter.

Taste the meat, then add the sugar and cinnamon (and possibly more salt).

Taste the meat, then add the sugar and cinnamon (and possibly more salt).

Before serving sprinkle some freshly chopped parsley on top.

Before serving sprinkle some freshly chopped parsley on top.

Serve with boiled potatoes, the buttery apples and perhaps some boiled vegetables.

Serve with boiled potatoes, the buttery apples and perhaps some boiled vegetables.

  • 999.0g Rib (no bones)
  • 2.0tsp Salt
  • 0.0tsp Black pepper
  • 2.0 Small apples
  • 3.0 Garlic cloves
  • 3.0Tbsp Tomato paste
  • 1.0Tbsp Butter
  • 300.0ml Red wine
  • 600.0ml Water
  • 2.0 Stock cubes (chicken)
  • 2.0tsp Sugar
  • 1.0tsp Cinnamon (begin with less & taste)
  • 1.0Tbsp Butter
  • 2.0 Apples