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Braised Spicy Spareribs (Gewuerzte Schweinrippchen)

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      Title: BRAISED SPICY SPARERIBS (GEWUERZTE SCHWEINRIPPCHEN)
 Categories: Pork, Meats, German
      Yield: 4 Servings
 
      4 lb Spareribs, cracked through
           - center
    1/3 c  Flour, all purpose
      2 ts Salt
    1/4 ts Black pepper
      3 tb Cooking oil
  1 1/2 c  Meat broth
    1/4 c  Ketchup
      3 tb Worcestershire sauce
      2 tb Vinegar
    1/2 ts Celery salt
    1/8 ts Cayenne pepper
      3    Whole cloves
      3    Whole allspice
    1/2    Bay leaf
    1/2 cl Garlic, minced
      1    Onion, medium, chopped
 
  Set out a skillet and a roastin pan having a tight-fitting cover.
  Cut the ribs into serving size pieces.  Coat the ribs with a mixture
  of the flour, salt, and pepper.
  
  Add the oil to the skillet and then add the ribs and brown slowly on
  both sides.
  
  While the meat is browning, to the meat broth add the ketchup,
  Worcestershire sauce, vinegar, celery salt, cayenne pepper, cloves,
  allspice, bay leaf, and the garilc.  Put the meat into the roasting
  pan. Pour broth mixture over browned ribs.  Add chopped onion.  Cover
  and put in 350 degree F. oven for about 1 1/2 hours, or until ribs
  are tender.
  
  With a slotted spoon, remove meat from pan to a warm serving platter.
  Set aside to keep warm while preparing sauce.
  
  For Sauce - If necessary, skim excess fat from cooking liquid.
  Strain the liquid and pour into a small saucepan.
  
  Put into a 1-pt. screw-top jar
  :       1/4 cup cold water Sprinkle onto it
  :       2 tablespoons all-purpose flour Cover the jar tightly and
  shake until mixture is well blended.
  
  Bring liquid in saucepan to boiling; stirring constantly, slowly pour
  one-half of the  flour mixture into cooking liquid.  Bring to boiling.
  Gradually add only what is needed of the remaining flour mixture for
  consistency desired.  Bring sauce to boiling after each addition.
  Cook 3 to 5 minutes.
  
  Spoon or pour about one-half of the hot sauce over spareribs on the
  platter.  Serve remaining sauce in a gravy boat if desired.
  
  Clayton Schmitt Boquete, Chiriqui Panama
 
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