Roasted Ribs

Roasted ribs turn out really good when they are nicely browned outside, tender inside, coming off the bone.

1. Cut the ribs into pieces, then rub them thoroughly with the salt, the pepper, the paprika and the crushed garlic.

2. Put them into an ovenproof dish, pour a little water under them, then start baking them covered.

3. First braise them covered, at a lower heat, so the meat softens.

4. Then take off the lid, and brown them at a higher heat, basting them with their own juices meanwhile.

5. By the end they get a nice red, crisp crust, and their meat turns meltingly tender.

Tip: Do not rush the braising – only after the slow softening is the browned crust truly tender underneath.