Spreewald Braised Ribs

Heat light butter, brown ribs properly on both sides, chop carrots, onions and bell bell pepper coarsely and add, brown ditto. Then add mustard, horseradish and paradeis pulp. Extinguish everything with red wine and broth.

Cook for about 1 hour. Take out the greens and make a puree in a hand mixer. Pour the puree again into sauce and season with salt, pepper and marjoram.

Sauté the onion in the butter, add the sauerkraut and cook on the stove until the liquid has evaporated.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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