German-Style Oven-Braised Pork Ribs

Fall-off-the-bone ribs braised in a tangy-sweet mustard-vinegar gravy, then finished hot for bronzed, sticky edges.

Ingredients

• 1.6–2 kg (3.5–4.5 lb) pork ribs (baby back or spare ribs)
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp sweet paprika
• 1 tsp caraway seeds (optional but very “German”)
• 2 tbsp vegetable oil (or other neutral oil)
• 4 garlic cloves, minced (pantry staple)
• 2 tbsp Dijon or German mustard
• 2 tbsp brown sugar
• 3 tbsp apple cider vinegar (or white vinegar)
• 500 ml (2 cups) water
• 2 tbsp flour (or cornstarch slurry; see tips)

Method

• 1

  Step 1: Season the ribs

  Heat oven to **160°C / 320°F (140°C fan)**. Pat ribs dry. Season all over with **salt, pepper, paprika**, and **caraway** (if using). Dry surface = better browning.

• 2

  Step 2: Brown for flavour

  Heat oil in a large heavy pot/Dutch oven over **medium-high**. Brown ribs in batches (don’t crowd) until you get **deep golden spots**, about **2–3 minutes per side**. Transfer ribs to a plate.

• 3

  Step 3: Build the braise

  Lower heat to **medium**. Add garlic and stir until **fragrant, 20–30 seconds**. Sprinkle in flour and cook, stirring, for **1 minute** (it should look like a paste—this removes raw flour taste).

• 4

  Step 4: Make the German-style gravy

  Whisk in mustard, brown sugar, and vinegar. Slowly pour in water while whisking to keep it smooth. Bring to a **gentle simmer** (small bubbles).

• 5

  Step 5: Braise low and slow

  Return ribs to the pot, nestling them in (add any juices from the plate). The liquid should come about **1/3 to 1/2 way up** the ribs—add a splash more water if needed. Cover with a lid and place in oven for **2 hours**, flipping ribs once halfway.

• 6

  Step 6: Reduce and glaze

  Remove lid. Turn oven up to **220°C / 430°F**. Spoon some sauce over the ribs and roast uncovered for **12–15 minutes**, until the surface is **bronzed** and the sauce looks **sticky** at the edges.

• 7

  Step 7: Finish the sauce

  Transfer ribs to a board. Put pot on stovetop over **medium heat** and simmer sauce **3–5 minutes** until it coats a spoon. Taste and adjust with a pinch of salt, pepper, or a tiny splash of vinegar for more tang.

• 8

  Step 8: Serve

  Slice between bones and spoon plenty of that mustard-vinegar gravy over the top.

Tips

• **Best cut:** Baby backs get tender a bit faster; spare ribs have more fat and richer flavour.
• **No Dutch oven?** Use a deep roasting pan tightly covered with foil (double layer), then uncover to finish.
• **Thickening options:** If you prefer not using flour, skip it and thicken at the end with a **cornstarch slurry** (1 tbsp cornstarch + 1 tbsp water), simmer 1 minute.
• **Make ahead:** Braise a day ahead; cool in the sauce. Reheat covered at **160°C / 320°F** until hot, then glaze at high heat.
• **What to serve with:** Classic pairings are **mashed potatoes, boiled potatoes, or sauerkraut** (if you have them).

Nutrition (per serving, estimate)