Bavarian Pork Ribs


I found a large package of travers de porc (French pork ribs) in my freezer in Sens and brought them back to Germany with me.  The travers de porc  is sort of a bonus cut; 1/2 to 3/4 is rib and the other part is pork belly.  I believe I’ve used my Bavarian Essence on every kind of meat/poultry cut possible except for pork ribs, until today.


I stir fried some weary cabbage with a red pepper and shallot, then added a little sugar, vinegar and mustard.  Simple but satisfying.  Drizzle a little of your favorite barbecue sauce on the ribs before serving.

Bavarian Pork Ribs

1 travers de porc or a slab of pork ribs

2 -3  tbsp Bavarian Essence

1/3 cup olive oil

Barbecue Sauce

Mix the olive oil with the Essence and then brush generously on both sides of the pork. Leave in the refrigerator overnight or for at least 4 hours.

Roast the ribs on a rack in a 350 F oven for 1 1/2 – 2 hours until tender.  Drizzle with barbecue sauce.

About cookinginsens

An American living in Burgundy, France
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21 Responses to Bavarian Pork Ribs

  1. One of my favourite cuts of pork, you get the thick juicy belly pork and some ribs to gnaw on, a bonus indeed. Love the treatment you’ve given them here.

  2. karllueck says:

    As I was reading your posts, like Bavarian Roasted Chicken with Chard I saw that you were pasting the URLs directly in your posts. As I was reading the post of one of my followers, she requested instructions on hiding these ugly URL to make it a pretty link that is less distracting to your readers. This is called a “ping-back.” It is really quite easy.
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    Before you high light the text, look at the first row of Action Icons, just below the “ADD MEDIA” button. In the middle of the row are two icons that are “white-d out.” If you click on them in this state nothing will happen. When you mark your text they will darken and become active. These icons are the “LINK”/ “UN-LINK” action. The first icon looks like an oval with a line in the middle. The second looks like an exploding oval.
    With your text highlighted and the “LINK” icon activated, click on the oval with the line. Your post will turn dark and an “INSERT/EDIT LINK” pop-up will appear in the center of your screen. If the words you selected match the title of any of your past posts it will appear in the list below the search field in the middle of the pop-up. If you do not see the post you want, you may type in the key word(s) and the list will automatically update as you type.
    When you find the post you want to ping-back to, click the title and the link will appear in the “URL” field at the top of the pop-up. Alternatively you can block and copy the link from any website and paste it in the “URL” field. I generally have several links in each post to my sources or Wikipedia pages on uncommon terms or ingredients.
    When you click on your own post the “TITLE” field will automatically fill in with the title of your older post. If you make a link to another site this field will usually not fill in. You may add a title to the link, but it is not really necessary. Normal readers of your post will never see this “link title” which is buried in the HTML text. If you want to see it, you may click on the “TEXT” tab at the top of your edit post screen. Click on the “VISUAL” tab to return to the normal editing screen.
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    Once you have made your decisions click on the “ADD LINK.” Your highlighted text will now be marked as a link (colored and underlined). When you post, the ugly URL-link will be buried “under the hood,” all your readers will see is the linked text.
    WordPress treats ping-backs to your own blog posts as comments. You will receive an email requesting that you approve the ping as soon as you post. Annoying, but easy to do, click the link in the email and click “approve.” You may also go to directly to your comments link in the dashboard right after you post to approve this ping-back before you receive the email.

    I hope this is a help to you.

  3. A lovely cut of meat!

  4. Those ribs look like heaven! I wish it was easier to find the cut here in the states! Our ribs come painfully un-fatty.

  5. I don’t know if anyone’s ever told you this, but you have cracking ribs, Rosemary…

  6. These look really delicious!

  7. bec {daisy and the fox} says:

    this looks and sounds incredible!!
    i am officially drooling 😛

  8. Oh to have your freezer.

  9. Bali Tour says:

    It’s Amazing
    Thanks for the recipe 🙂

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