Instructions
Follow the steps and taste along the way.
Season the ribs
Preheat the oven to 160 °C. Pat the ribs dry. Mix 15 ml of the oil with the sweet paprika, caraway seeds, 7 g of the salt, and the black pepper, then rub the mixture over the meat. Cut the onion into thick slices and arrange them in a roasting pan.
Slow-roast
Pour 150 ml of water into the roasting pan, cover it tightly with foil or a lid, and roast for 2 hours and 15 minutes at 160 °C. The meat should be tender after this time but still hold its shape.
Prepare the cabbage and potatoes
While the ribs roast, finely chop the onion and coarsely grate the apple. Heat the remaining 10 ml of oil in a pot and sauté the onion for 4 minutes, then add the cabbage and apple. Pour in 120 ml of water and 15 ml of the vinegar, and season with the remaining 2 g of salt. Cover and simmer for 30 minutes, stirring occasionally. Put the potatoes in a pot, cover with water, and boil for 20–25 minutes until tender.
Add the apricots and brown the surface
Carefully uncover the roasting pan. Add the dried apricots and the remaining 120 ml of water to the ribs. Turn the ribs, baste them with the pan juices, and roast uncovered at 220 °C for another 12–15 minutes, until the surface is browned. If the pan juices become too thick, cover the pan for the final few minutes.
Finish and serve
Stir the remaining 10 ml of apple cider vinegar into the cabbage and taste to check that it is sweet and sour and suitably seasoned. Drain the potatoes. Serve them with the cabbage and ribs, drizzling each portion with a little of the pan juices and adding some apricots.
