Rustic recipe for boiled pork ribs with root vegetables and horseradish. Slow-cooked for tenderness and perfect for cozy family meals.
Ingredients
1.75 lbs pork ribs
6–8 whole black peppercorns
Salt, to taste
1 beef bouillon cube
2 tbsp white wine vinegar
5 juniper berries
2 cloves garlic, crushed
1 large carrot, cut into thin sticks
1 parsley root (or extra carrot), cut into thin sticks
1 large onion, sliced into rings
3–4 tbsp freshly grated horseradish
Instructions:
- Rinse and cut pork ribs into large pieces. Prepare vegetables as described.
- Bring about 6 ½ cups (1.5 liters) of water to a boil with salt, peppercorns, bouillon cube, vinegar, juniper berries, and garlic.
- Add ribs to boiling water. Simmer gently.
- When ribs are halfway cooked, add carrot, parsley root, and onion. Cook until tender and broth reduces to about 1 ½ cups (350–400 ml).
- Remove meat, slice, and arrange on plate with vegetables. Sprinkle with horseradish and spoon broth on top.
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