Recipe: Swedish Spare Ribs (Stekt Revbensspjall)

Swedish Spare Ribs (Stekt Revbensspjall)
rec.food.cooking/Liz Swanson/1997
Adapted from Best of Swedish Cooking and Baking, van der Tuuk

Here's a great recipe that I use for the smorgasbord table:

about 4 lbs spareribs cut into serving size pieces
1 tablespoon salt
1/2 tsp powdered ginger
1/2 tsp black pepper
4 green apples (granny smith), peeled, cored, cut in chunks
20 prunes, pitted
1 1/2 cups beef stock

Combine seasonings and rub into meat. Roast meat in a slow oven: 300 deg F for about 1 1/2 hrs. Drain off fat and spread fruit in pan under ribs.

Add stock to pan. Increase the heat to 400 deg F and continue cooking until the ribs look crispy or however you like them, about 20 minutes.

Strain the pan drippngs and make gravy using about 2 Tablespoons of fat, 2 Tablespoons flour. Cook the fat and flour together for a couple of minutes and add 1 cup liquid from the pan drippings (add more water if necessary to make up 1 cup).