pork

Slow roasted bbq ribs is a very traditional POlish dish. During my 1 day workshop in a kitchen restaurant, I have asked the executive chef for a recipe. In a blink of an eye, he gave me this one with the words that this is a really good one 🙂 So I had no other choice than to take it 🙂 And I can tell you that it was worth to ask, as this recipe is freaking awesome in my opinion 🙂

The ribs are slowly roasted for 3 hours so you have to count with some cooking time. But once you try them you will be amazed 🙂 The meat is super juicy and tender, falling from bones, simply yum 🙂

Secondly. the sauce is one of the best I’ve ever had. It is smoky, spicy, creamy and simply delicious.

Last but not least, I really loved the Polish twist on the mashed potatoes. Once I have baked them with a grated smoked cheese on top, they were like from other dimension.

If you want to try them you have 2 choices. Number one, you can make them at home and number two, you can visit SISSI Restaurant & Wine in Kraków, Poland where they are served.

How to make the slow roasted BBQ ribs with creamy sauce, and baked mashed potatoes with smoked cheese?

The slow roasted ribs:

The first tip to very delicious slow roasted ribs is the dry rub. Just mix all the ingredients together, and rub them into the pork ribs. Leave for a while so the meat can start to release some juices and also, the herbs can get inside the meat.

Second tip is to marinate the ribs at room temperature. Thanks to this step all the flavours will be getting deeper into the meat. Also, the meat will be baked evenly.

The third tip is to bake the slow roasted ribs under the aluminum foil. But make sure you will place the foil with the mating side up.

The sauce:

To make the sauce just heat up a bigger pot and add the vegetable oil, onions, chili flakes, garlic, and the cumin. Roast for several minutes and then add the balsamic vinegar.

Leave it to evaporate a bit and then add the soy sauce and the Worchester sauce. Bring to boil and add the ketchup, smoke flavor, cane sugar, and the sugar molasses. Bring to boil and switch off the heat. Leave to cool and then blend with a blender until you get a smooth sauce.

The baked mashed potatoes:

To make the baked mashed potatoes place them into ramekins and add the grated cheese on top. Bake in the preheated oven at 160°C for 10 minutes.

Slow roasted BBQ ribs with creamy sauce, and baked mashed potatoes with smoked cheese. You will just lick your fingers.

Slow roasted BBQ ribs with creamy sauce, and baked mashed potatoes with smoked cheese.

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Recipe by Jan Vasil Course: DinnerCuisine: PolishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

This is a very simple yet delicious slow roasted BBQ pork ribs recipe.

Cook Mode

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Ingredients

• THE RIBS:

• 1kg of ribs

• 2g of smoked red paprika

• 3g of garlic powder

• 2g of ground cumin

• 3g of mustard seeds

• 35g of sugar cane sugar

• 10g of salt

• 3g of ground pepper

• 3g of dried oregano

• 2g of ground chili flakes

• 3g of dried marjoram

• 3g of dried thyme

• THE SAUCE:

• 300g of cane sugar

• 75ml of sugar molasses

• 250ml of balsamic vinegar

• 2g of ground cumin

• 2g of ground chili flakes

• 1ml of smoke flavor

• 250ml of soy sauce

• 35ml of Worchester sauce

• 350g of ketchup

• 350ml of passata

• 200g of onion, sliced finely

• 15g of garlic, chopped

• 30ml of vegetable oil

• BAKED MASHED POTATOES:

• 200g of your favorite mashed potatoes

• 20g of smoked cheese (osczipek in Poland), grated thinly

• PICKLES:

• 100g of cornichons

• 100g of whole pickled chili peppers

Directions

• THE RIBS: cut out and discard any excess fat pieces and membranes from the bones. Chop the ribs into smaller chunks (3ribs in each will be perfect). Place the leftover ingredients (from the ribs ingredients section) in a food processor and blend with a blender until you get a marinade. Smear the marinade over the ribs and place them in a deeper baking tray. Marinate for at least 30 minutes at the room temperature. Cover with aluminium foil (the matt side up) and place it into the oven. Bake for 3 hours at 160°C.
• THE SAUCE: Heat up a bigger pot and add the vegetable oil, onions, chili flakes, garlic and the cumin. Roast for several minutes and then add the balsamic vinegar. Leave it to evaporate a bit and then add the soy sauce and the Worchester sauce. Bring to boil and add the ketchup, smoke flavor, cane sugar and the sugar molasses. Bring to boil and switch off the heat. Leave to cool and then blend with a blender until you get a smooth sauce.
• BAKED MASHED POTATOES: place the mashed potatoes into ramekins and add the grated cheese on top. Bake in the oven at 160°C for 10 minutes.
• Serving proposal: place the ribs on a bigger plate and pour over with the sauce. Serve with baked mashed potatoes and pickles on the side.
• Enjoy 🙂

Notes

• Try to discard the majority of the fat and membranes from the ribs.
• To get more flavors into the meat, marinate it at room temperature.
• You can make the ribs upfront and then freeze it down. It will last for a few weeks. Just make sure you place it into an airtight container.
• Try to use the best smoked cheese you can get. It will add a superb flavour to your mashed potatoes.

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Slovak Meatballs.

Hey guys, how are you doing? As you probably know, I am Slovak and my parents lived in the Tokaj region close to Slovak-Hungarian borders (if you do not know that yet, do not check the About Me page asap 🙂 ). In our family, we almost always had meat on Sunday. Chicken stocks and fried chicken pieces, schnitzels, and goulashes were never missing. Sorry my vegan friends, but this is how it was during my childhood. You know what can happen when you have something very often – You get sick of it. My parents understood this as well and in order to have “at least” some meat variety, they decided to bring a very traditional recipe into our Sunday table – pork meatballs. They are usually served with potato mash, some kind of vegetable salad, or pickles.

I actually don’t know where this recipe is originally coming from but you can find it in Slovak, Hungarian, Polish and Czech cuisine. In every country, it has a different name and it’s cooked from a slightly different recipe. 🙂 In Hungary it’s called “fasírt”, in Slovakia “fašírky”, in Poland “kotlety mielone” and “karbanátky” in Czechia. In case you ever wonder how I know this, I speak fluently almost all of these languages (well, I used google translate too) 🙂

A couple of weeks back we had visitors at our place and as always the question was “what to cook for them on Sunday?”. We have decided to make something very traditional of course. There was no doubt that it was the right choice because there was almost nothing left after lunch. Just a bit of mashed potato. 🙂 So in case you need some inspiration for traditional Eastern European lunch, or want to taste something new, you have to try my favorite “fašírky” recipe.

Traditional Slovak meatballs – the best for Sunday lunch.

Traditional Slovak meatballs – the best for Sunday lunch.

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Recipe by Jan Vasil Course: Dinners, Lunches, Recipe bookCuisine: SlovakDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Cook Mode

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Ingredients

Metric US

• 500g of minced pork meat

• 1/4 of some old bread, you can use also fresh one in the worst case

• 1 egg

• 4 cloves of garlic

• 2 shallots

• Fresh parsley

• 2 spoons of the classic mustard

• Breadcrumbs

• 500g of potatoes

• 50ml of milk

• 75g of butter

• Cucumber

• Sour cream 18% fat

• Salt and black pepper

• Vegetable oil for deep frying

Directions

• Put the old bread into warm water and let it soften
• Meanwhile, chop shallots into small pieces, cut parsley, and peel the garlic
• Once the bread is soft, drain out all the water and mix it with the minced meat.
• Add shallots, 1 egg, and fresh parsley, press in the garlic, add 2 spoons of mustard, 1 spoon of salt, and black pepper and mix well. In case the mass is very soft add breadcrumbs to make it thick.
• Create small balls, flatten them out, and deep fry them in vegetable oil until brown. When they are ready place them on a paper towel to get rid of the extra fat
• Cut the potatoes and cook in salty water until tender. Using a potato masher creates a smooth mass. You can use a u001bblender if you wish, but get ready so that your mash will be sticky like glue.
• Add butter and milk and mix it until you get a soft and creamy mash. Season with salt.
• Slice cucumber and mix with sour cream, black pepper, and a pinch of salt

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