Update date: 14 October 2013

Adam’s rib served with baked potatoes, fried cabbage and mushrooms


  • 2 kg pork ribs, strips


  • 4400 ml oil
  • 5 dag pork marinade
  • 20 dag honey
  • bay leaf
  • allspice
  • garlic
  • nutmeg

Horseradish dip:

  • 20 dag Toska cheese
  • 5 dag horseradish
  • pepper to taste
  • salt

Serves 3



Marinate pork ribs in honey, spices and mustard about two days before. When marinated, roast the ribs for about 1.5 hours until tender. Stir-fry cabbage (rinsed sauerkraut cooked with bay leaf, allspice and caraway) and thicken it with roux made of butter and wheat flour. Finally, add forest mushrooms and fry everything once again.

Serve the ribs with jacket potatoes, cut into quarters and deep-fried (150 dag per one serving), and horseradish dip.


This meal was prepared by the Restaurant 'Frykówka' from Pszczyna during the 4th “Silesian Tastes Festival 2009” in Pszczyna. The Team won 3rd place in professional category.