1. Sprinkle the spareribs on both sides with the salt and a few grindings of black pepper. 2. In a heavy 12-inch skillet melt the lard over high heat until a light haze forms above it. 3. Add the spareribs and brown them thoroughly on both sides regulating the heat so that they color evenly without burning. 4. Remove them to a plate. 5. To the fat remaining in the skillet, add the onions, the crushed allspice and clove and the bay leaf, then stir in the flour and tomato puree. 6. Mix vigorously with a wooden spoon until the ingredients are thoroughly combined. 7. Add the pickle and then pour in the 2 cups of water. 8. Bring to a boil, meanwhile stirring with a whisk until the sauce thickens lightly. 9. Reduce the heat to low and return the browned spareribs to the skillet. 10. Baste them well with the sauce and cover the pan. 11. Basting occasionally, simmer for an hour until the ribs are tender and can easily be pierced with the tip of a small, sharp knife. 12. Remove the bay leaf. 13. To serve, arrange the spareribs on a large, heated platter and pour the sauce over them. 14. The Cooking of Germany Time Life. ---------------------------------------------------------------------------
Nutrition
Ingredients
