Smoked Pork Ribs
Kasseler
The name "Kasseler" can be quite deceiving as this smoked meat specialty was not invented in the city of Kassel, but got its name from a butcher from Berlin named Cassel.
- 1 carrot, peeled and chopped
- 1 large yellow onion, peeled and sliced
- 1 bay leaf
- ¼ teaspoon crushed allspice
- ¼ teaspoon crushed black peppercorns
- 2 whole cloves
- 2 pounds lightly smoked thick pork chops
- 1 cup dry red wine
- 1 tablespoon all-purpose flour
- ½ cup sour cream
- salt (optional)
- freshly milled black pepper
- Preheat the oven to 400 degrees F.
- Toss the carrot, onion, bay leaf, allspice, peppercorns and cloves and arrange them in a large roasting pan. Rinse the chops under cold running water and pat dry with paper towels. Place them on top of the vegetables and pour 1 cup hot water over them. Roast the pork chops for 30 minutes. Turn them and add 1 cup hot water. Roast them for 30 more minutes, basting frequently.
- Remove the chops and vegetables from the pan and deglaze with the wine. Strain the gravy into a small saucepan. Mix the flour with the sour cream and whisk it into the gravy. Cook over very low heat until the sauce thickens, stirring frequently to avoid lumps. Season carefully with salt – the pork chops usually provide enough saltines – and pepper. Serve hot.
Source: Nadia Hassani: “Spoonfuls of Germany” (Hippocrene Books, 2004)