Bavarian Pork Ribs

Cooking in Sens

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I found a large package of travers de porc (French pork ribs) in my freezer in Sens and brought them back to Germany with me.  The travers de porc  is sort of a bonus cut; 1/2 to 3/4 is rib and the other part is pork belly.  I believe I’ve used my Bavarian Essence on every kind of meat/poultry cut possible except for pork ribs, until today.

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I stir fried some weary cabbage with a red pepper and shallot, then added a little sugar, vinegar and mustard.  Simple but satisfying.  Drizzle a little of your favorite barbecue sauce on the ribs before serving.

Bavarian Pork Ribs

1 travers de porc or a slab of pork ribs

2 -3  tbsp Bavarian Essence

1/3 cup olive oil

Barbecue Sauce

Mix the olive oil with the Essence and then brush generously on both sides of the pork. Leave in the refrigerator overnight or…

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