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Fig Jam and Lime Cordial

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« Bread #101: Sourdough Cookie Cutter Rolls
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Römertopf Pork Ribs

March 7, 2014 by Celia @ Fig Jam and Lime Cordial

Pete read this post over my shoulder as I was drafting it and said, “More Römertopf evangelism?”  Sorry folks, I’m on a roll.. x

. . . . .

All my friends have gone Römertopf pulled pork crazy.

PeteV has made the dish twice. Carol baked a large pork neck, and the entire two kilo cut was demolished by her family in one sitting. Dredgey managed to get a pork shoulder into his Romy (I still haven’t figured out how) and ended up with meat so tender that he couldn’t lift it out of the pot.

The Spice Girl told me today that she’d made this (with a dozen extra spices added) and her son had requested it for lunch and dinner three days in a row. Our friend and neighbour Will squished a small pork neck into his baby pot, baked it until it was falling apart, then ate it like a caveman.

My friend Lisa, a Römertopf novice, no longer hates me for posting photos that made her son nag her into buying one. On the first night, she made the pulled pork, and on the second, a chicken stew which her family devoured. The ease of cooking in the clay baker surprised both Lisa and Carol – once it’s in the oven, all the hard work is basically done, and after the meal is finished, the pot goes straight into the dishwasher.

Caught up in this wave of enthusiasm, I’ve been trying all sorts of dishes in my well seasoned Römertopf. The latest were these pork ribs, a riff on one of our earlier recipes.

I began by rubbing two large racks of what we call American spare ribs (I think these are known as baby back ribs in the US) with two tablespoons of brown sugar and a tablespoon each of paprika and sea salt…

Following a similar method to the pulled pork recipe, the ribs were layered into the presoaked baker and placed in a cold oven. I turned the temperature to 200C with fan and set the timer for 30 minutes. After that time, I added two cups of hot water and turned the oven down to 150C with fan for a further 1½ hours baking time. The cooked ribs were tender and moist…

I removed the ribs from the pot and spooned over our barbeque sauce marinade:

  • ½ cup tomato passata
  • ¼ cup runny honey
  • 1 tablespoon (4 teaspoons) light soy
  • 1 tablespoon (4 teaspoons) Worcestershire sauce
  • 1 tablespoon (4 teaspoons) white wine vinegar

They were then placed on a lined oven tray and put back into the oven under the top element to colour up. The end result was delicious – not quite as tender as I’d hoped (I think I overcooked them a bit in the final browning stage), but packed with flavour. My hungry wolves devoured the entire platter’s worth…

I poured all the liquid from the clay baker into a large bowl and put it in the fridge overnight to set. The following day, I scraped off the flavoured fat (which went into a batch of Pan Cubano the day after that) and stashed the two containers of rich jellied stock in the freezer…

A week later, I defrosted some of the stock and used it (plus a little annatto paste), to season a batch of Basmati rice. The end result was this incredibly flavoursome pilaf…

…which we topped with frijoles negros refritos, (defrosted) pulled pork, tomatillo salsa and corn chips…

That’s it for now, folks – I’ll try to give the Römertopf posts a rest for a while!

PS. I buy all my Mexican ingredients online from Sydney-based Fireworks Foods. They have a huge range, great prices and quick delivery!

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Posted in Frugal Living, Recipes | 62 Comments

62 Responses

  1. on March 7, 2014 at 12:13 am thecompletebook

    Please can I come and live with you when Pete is away. You always have the most magnificent meals and all your wonderful bread. Oh a girl can dream.
    Have a super day.
    :-) Mandy xo


    • on March 9, 2014 at 5:56 am Celia @ Fig Jam and Lime Cordial

      Mandy, wouldn’t that be nice! Hope you’re having a great weekend! xx


  2. on March 7, 2014 at 12:18 am Mo

    I received one of these as a wedding gift many years ago, and sold it in a yard sale about 5 years later. I refuse to buy another, no matter how many recipes and stories you post. So there!


    • on March 9, 2014 at 5:56 am Celia @ Fig Jam and Lime Cordial

      Hahaha…I feel the same way about slow cookers.. :)


  3. on March 7, 2014 at 12:50 am Liz Posmyk of Bizzy Lizzy's Good Things

    Oh my goodness! Yum! Do you think my ex would part with my Romertopf?! Doubt it, huh! (*Kicks self for leaving it behind).


    • on March 9, 2014 at 5:57 am Celia @ Fig Jam and Lime Cordial

      I run three in tandem – two for the oven, and one in the microwave. Our small round one gets used daily and is starting to chip. It doesn’t seem to matter really, the clay chips don’t seem nearly as sharp as the pyrex ones were! :)


      • on May 3, 2014 at 10:07 am Liz Posmyk of Bizzy Lizzy's Good Things

        I’m going to christen mine very soon ; ) xoxxo


  4. on March 7, 2014 at 1:17 am Glenda

    Celia, you have nearly convinced me to buy one at POK when I am next in Sydney.


    • on March 9, 2014 at 5:58 am Celia @ Fig Jam and Lime Cordial

      Glenda, the ones at PoK are 3L, whereas the one in the photo above are 4L. I’ve made my pulled pork in the 3L ones as well, so they’re still a good size, but I need the larger one for chooks and legs of lamb etc.


  5. on March 7, 2014 at 5:48 am Lisa Aherne

    I am drooling, definitely going to make this!


    • on March 9, 2014 at 5:59 am Celia @ Fig Jam and Lime Cordial

      Lisa, enjoy! My family wolfed these down!


  6. on March 7, 2014 at 6:02 am My Kitchen Stories

    I love how the Romertopf led in to the Mexican which looked delicious. I do love Mexican flavours perfect rice!


    • on March 9, 2014 at 6:00 am Celia @ Fig Jam and Lime Cordial

      Tania, thank you – the stock was almost the best bit of the whole dish, and that’s saying something, as the ribs were amazing! :)


  7. on March 7, 2014 at 6:43 am tableofcolors

    You have me converted! I have never used a römertopf…it looks like it does wonders! How does it compare to a slow cooker?


    • on March 9, 2014 at 6:07 am Celia @ Fig Jam and Lime Cordial

      Laila, I’m not a slow cooker fan, so I gave mine away. The Romertopf works by absorbing water during the presoaking process, which it then returns to the dish as steam when it’s in the oven. It seems to suit the way we cook on a week day – everything goes into the pot raw and cold, the pot then goes into a cold oven, and then I have very little to do until it’s finished cooking. Then it goes into the dishwasher to clean. I was thinking how good it might be for all your game meats…

      There’s more info about the pots here:

      http://www.roemertopf.de/english/

      And the one in the photo above is this one:

      http://www.roemertopf.de/english/roemertopf_klassik/rustico.htm

      (As you can tell, when I evangelise, I do it properly.. hahaha)


      • on March 11, 2014 at 5:57 am tableofcolors

        Thank you for all of the useful information! :)


  8. on March 7, 2014 at 6:44 am ardysez

    Wow.


    • on March 9, 2014 at 6:07 am Celia @ Fig Jam and Lime Cordial

      :)


  9. on March 7, 2014 at 6:52 am Promenade Claire

    the Evangelist at work! And nice work it is too :)


    • on March 9, 2014 at 6:07 am Celia @ Fig Jam and Lime Cordial

      Hahaha…Pete told me I had to stop, or I’d frighten off all my vegetarian friends.. :)


  10. on March 7, 2014 at 7:12 am theintolerantchef

    Oh don’t these look scrumptious! I don’t blame you for telling us how awesome this method is- just look at the gorgeous results sweetie! :) xox


    • on March 9, 2014 at 6:08 am Celia @ Fig Jam and Lime Cordial

      Thanks darling. In the past I’d simply put on the sauce and baked it, but the extra braising made it both tender AND added another layer of flavour. Definitely how we’re going to make it from now on! Hope you’re feeling much better… xxx


  11. on March 7, 2014 at 7:33 am lambsearsandhoney

    No, no – don’t stop!!


    • on March 9, 2014 at 6:09 am Celia @ Fig Jam and Lime Cordial

      Ha! You’re sweet, thanks love xxx


  12. on March 7, 2014 at 7:56 am dianeskitchentable

    You are on a roll Celia – a fantastic one at that! Those ribs look so good, especially all browned up which I think you just have to have for ribs. I love how you used the stock on the rice – great idea. You just always seem to eat so well.


    • on March 9, 2014 at 6:10 am Celia @ Fig Jam and Lime Cordial

      Diane, the braising stock from the meat is SO delicious that I can never bear to waste it. The rice was almost better than the ribs, in my opinion. :)


  13. on March 7, 2014 at 8:45 am Maureen | Orgasmic Chef

    I don’t have one of these either but I keep eyeing them. These ribs look wonderful!


    • on March 9, 2014 at 6:11 am Celia @ Fig Jam and Lime Cordial

      Ok, but when you get one and have to find a spot to store it, please don’t tell John it was my idea.. :)


  14. on March 7, 2014 at 10:06 am Eha

    I could give you a huge kiss and hug at the moment! Starting at the ‘wrong’ end I know, but have just accessed ‘Fireworks Foods’ – WOW!!! I have a couple of fabulous foodie gfs in Mexico forever sending me those terrific recipes, but here in the country I have not found all the ingredients! Just for the weekend comes Celia – my fairy Godmother!! Oh, have fished my Romertopf out of the back of the cupboard and your recipoe sounds just what I feel like doing next I get close to some ribs!!! Thanks bigtime!!!


    • on March 8, 2014 at 11:27 am Eha

      Went on quite a ‘shopping spree’ milady ~ had fun too!


      • on March 9, 2014 at 6:11 am Celia @ Fig Jam and Lime Cordial

        Hooray! They’re nice people to deal with, and their products are so reasonably priced. I’m glad you got to stock up Eha! :)


  15. on March 7, 2014 at 1:00 pm jaqi

    Yum! I don’t have a ROM but I’m starting to think I should invest! Delicious post as always. I love the way no morsel is wasted :-)


    • on March 9, 2014 at 6:12 am Celia @ Fig Jam and Lime Cordial

      Thanks Jaqi – that bit made me happy too! :)


  16. on March 7, 2014 at 1:47 pm Diana

    No! Don’t stop posting about römertopf. Somehow it justifies all my romertopf purchases :) Yes, I have 4 different kinds of it now.
    Did you make tomatillo salsa or is that ready made?


    • on March 9, 2014 at 6:13 am Celia @ Fig Jam and Lime Cordial

      You now own four Romertopfs? Your fiance is going to kill me, Diana. ;-) Bought the tomatillo salsa from Fireworks Foods (link in post above, they’re very good).


  17. on March 7, 2014 at 1:54 pm Tandy | Lavender and Lime

    These must have been divine! With winter on its way I’m sure your pots will be getting a lot more use :)


    • on March 9, 2014 at 6:14 am Celia @ Fig Jam and Lime Cordial

      Tandy, thank you, they were. It’s not so much winter that drives the Romy use as much as how busy our lives get – they’re such a time saver (in the same way folks find a slow cooker a time saver, I guess) that when we’re busy midweek, we often just eat a Romertopf dinner. :)


  18. on March 7, 2014 at 2:22 pm ramblingtart

    The Römertopf sounds like a fantastic discovery. :-) And I’m thrilled you shared the link for your Mexican food sources. They are nearly nonexistent where I live and I miss them dreadfully. :-)


    • on March 9, 2014 at 6:15 am Celia @ Fig Jam and Lime Cordial

      Krista, so happy to hear that you’ll now be able to get your Mexican supplies! We’re just starting to explore the cuisine properly!


  19. on March 7, 2014 at 2:40 pm once in a blue moon

    This clay pot of which you speak, did you order this online from site mentioned? And is it treated? Those ribs look amazing and yes, we call those baby back ribs in the US 😊


    • on March 7, 2014 at 6:14 pm Celia @ Fig Jam and Lime Cordial

      Julie, I bought the clay pot from a local Sydney online store called Peters of Kensington. At the moment, they have a smaller version of the one shown in my post, but it’s still a good size. The ones we get here are German made and they’re glazed on the inside of the base, but I believe the ones on sale in the US are unglazed. I’ve seen them for sale on Amazon. Hope that helps! :)


      • on March 8, 2014 at 12:53 pm once in a blue moon

        Thank you Celia! I’m gonna check them out- they use them a lot in Mexico as well, but I had heard awhile ago there was the possibility of lead. The brand from Germany sounds the safest 😊


        • on March 8, 2014 at 1:57 pm Celia @ Fig Jam and Lime Cordial

          Julie, I wrote to Romertopf very early on and asked them about lead. Here was their reply:

          As a 100% “made in Germany” producer we are subject to controls of different authorities. We are able to assure you that our clay, digged in our region, as well as our glaze is free of lead.


        • on March 8, 2014 at 4:05 pm once in a blue moon

          Good to know Celia! Definitely order through them when I purchase. Now can you fly over here and make those ribs? 😊


  20. on March 7, 2014 at 9:15 pm Yvonne

    My sister snapped up 3 of those Roms from the Op Shop for $5 each in various times! Obviously someone out there had no idea how to use it. One of it she could smell the Chinese medicine being cooked on it. She adores it for Sourdough baking which can fit nicely all 3 in her Smeg oven


    • on March 9, 2014 at 6:16 am Celia @ Fig Jam and Lime Cordial

      Yvonne, that’s a fantastic buy! They do pick up some odours – Romertopf recommend using a separate one for fish – but otherwise ours have been fine.


  21. on March 7, 2014 at 9:51 pm Jan

    I’m happy to read all that you post about using your Romertopf Celia, the recipes look so easy and the results look so very good.


    • on March 9, 2014 at 6:16 am Celia @ Fig Jam and Lime Cordial

      Jan, you are always so nice, thank you. :)


  22. on March 8, 2014 at 5:28 am cityhippyfarmgirl

    Romertopf Evangelism Celia? I think surely you should have named this for your post ;-)


    • on March 9, 2014 at 6:17 am Celia @ Fig Jam and Lime Cordial

      I didn’t want to trip the wrong google searches, Brydie.. ;-)


  23. on March 8, 2014 at 3:17 pm suzeetwo

    Made these last night. “Best ribs ever!!” Was the comment from family. Please keep the ROM recipes coming Celia.


    • on March 9, 2014 at 6:17 am Celia @ Fig Jam and Lime Cordial

      See, your comment just made the whole post worthwhile! Thanks so much Suzee! :)


  24. on March 8, 2014 at 3:47 pm hotlyspiced

    I’m starting to do more on-line shopping too – it seems there are packages being delivered every second day. I love how everyone’s getting into the spirit of the Romertopf! I have been meaning to cook your pulled pork as it seems this is such a popular recipe. But the ribs look good too! xx


    • on March 9, 2014 at 6:18 am Celia @ Fig Jam and Lime Cordial

      Charlie, I love that we live at a time when we can shop with specialist dealers online – no more having to drive around trying to find what we want at supermarkets and department stores! :)


  25. on March 8, 2014 at 5:08 pm michaelawah

    oh dear, how can one resist this…
    I especially love how there is no waste with you! The fat gets used in bread, the stock over rice – you are the poster girl for zero food waste, in addition to Romertopf of course ;))


    • on March 9, 2014 at 6:19 am Celia @ Fig Jam and Lime Cordial

      Ah, you’re very kind, thank you. I think the fat and stock are gold – much to good to waste! :)


  26. on March 8, 2014 at 11:40 pm nowwhatnow

    Well now it sounds like I must purchase one of these clay cookers! Love trying new things. Thanks for sharing.


    • on March 9, 2014 at 6:20 am Celia @ Fig Jam and Lime Cordial

      I love new things too! Thanks for stopping by! :)


  27. on March 9, 2014 at 11:12 pm Sally

    Dinner for friend coming round tomorrow dinner sorted – could I improvise with a casserole?


    • on March 10, 2014 at 6:18 am Celia @ Fig Jam and Lime Cordial

      Sally, I think Nancy at Jamjnr made hers in a cast iron pot, so maybe! :)


  28. on March 10, 2014 at 2:27 pm ChgoJohn

    This sounds like a great cookery item, Celia, and that dinner is the proof. Wow! Great, too, that you used the fat for your Pan Cubano. You certainly did get your money’s worth out of those ribs. :)


    • on March 10, 2014 at 3:27 pm Celia @ Fig Jam and Lime Cordial

      Thanks John! Best bit was actually the pork stock flavoured rice! :D



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