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60minutes
Season the spareribs with salt and pepper. Cut the onion thickly. Potatoes take sprouts.
Heat the butter in a pan (high heat) and bake the spareribs when bubbles appear. On the way, add flour and fry.
Add potatoes, onions and garlic and fry.
Reduce to medium heat and add white wine and water. Add bay leaf and thyme, heat to high heat and boil once. Take the lye lightly.
Cover and simmer over low heat for 40 minutes.
Use the oil left in the pot as a sauce without waste. Lightly add a glass of water to the ladle and heat it. When the sauce is ready, sprinkle it from above.
・ A recipe for 2 to 4 servings of pork ribs cooked in cocotte by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ If you don't have a cocotte (staub), you can use an ordinary pot. In that case, take a little longer stew time.
・ Spare ribs of the same size are good, but even if they are not available, each one has its own taste.
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