Ingredients

  • Servings: 4
  • Cooking time: 60 minutes
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  • 11 oz celery root
  • 11 oz carrots
  • 4 pounds pork ribs
  • salt
  • 3 tbsp tomato paste
  • 2 tbsp honey
  • 5 tbsp whiskey
  • 3 tbsp soy sauce
  • 2 tbsp oil
  • 7 tbsp apple vinegar
  • 1 bunch of fresh chervil
  • 1 bunch of fresh parsley
  • 2 sprigs fresh rosemary
  • 6 sprigs of fresh thyme
  • 2 tsp herb mustard (can be substituted with other mustards)
  • Pepper
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Preparation Instructions

1.Preheat oven (400°F)

2.Bring a pot of water to boil. Peel and dice the celery root and put in the boiling water with the ribs. Season with salt. Reduce the heat and cook for approx. 1 hour. In the meantime you can prepare the glaze by heating the tomato paste, honey, whiskey, soy sauce, oil and vinegar in a pan for approx. 3 minutes, reducing the sauce to a thick consistency.

3.Remove the ribs from the water and pat dry. Brush the meat with half of the glaze and cook in the preheated oven for approx. 20 minutes. Continue to brush the glaze on the ribs at regular intervals.

4.Wash the herbs, shake dry and finely chop. Mix with the mustard and season with salt and pepper. Remove the ribs from the oven and spread the mustard over the top. If necessary chop the ribs between the bones and serve.

5.Tip: Other mustard types can be used for the herb mustard dressing.