Put ribs in the water for one night to desalt. Mix plums with wine, grated lemon peel, 1 tsp. cinnamon, 1 pinch of cloves. Remove peel from apples, core, cut into wedges, mix with plums.
Fill the ribs with the fruit, then fold them over, tying them with spaghetti. Put them in the baking pan of the oven. Peel and dice the carrot, onion and celery and place around the meat. Roast in the oven heated to 200 °C (gas mark 3) for 60 minutes. Sprinkle with a mixture of crumbled rusk, sugar, 1 tsp. cinnamon and a pinch of cloves. Drizzle the meat with the drippings and cook for another 20 minutes.
Serve with beer.
For 6 servings with 555kcal each.
Our tip: Use your favorite red wine for cooking!
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