A succulent rib with crispy crackling remains our cherished Christmas tradition, observed year after year. Opt for free-range pig meat, preferably from a local farmer, for enhanced juiciness and flavor. Slow roast the rib for optimal taste, with a recommended serving of 350g per adult and 150g for children. Adjust these quantities accordingly if complementing your feast with meatballs and sausages. Start the four-day preparation to ensure the meat is well prepared for the big day.
Ingredients
- 350 g ribs
- 1 pinch salt
- 1 pinch black pepper
- 2 dl water
Method
- If the rib is frozen, thaw it overnight in the refrigerator on a plate.
- Use a sharp knife to score the rind. Season generously with salt and pepper, wrap the meat, and let it rest in the refrigerator for 2-3 days.
- Place the meat in an ovenproof dish or roasting pan with a plate or aluminum foil balled underneath to allow the fat to drain off.
- Steam the meat. Add water to the dish, cover it well with aluminum foil, and bake the meat at 190 degrees Celsius for 50 minutes.
- Remove the foil and reduce the temperature to 160 degrees Celsius. Continue roasting the rib for about 2 hours. In the last 20 minutes of cooking, add apple wedges, prunes, meatballs, and sausages if serving.
- Once the rib is fully cooked, it's time to "pop" the rind. Take the rib out of the oven and place the side dishes in an ovenproof dish. Increase the heat to 250 degrees Celsius or use the oven's grill function.
- Pay close attention to avoid burning the rind. Place the rib back in the oven and close the oven door. Monitor closely. Eventually, each score will "pop." If you see any popped scores at risk of burning, use aluminum foil to cover them. Once the entire top is done, quickly remove the rib from the oven.
- Place the ovenproof dish with apples, prunes, sausages, and meatballs in the oven, and reduce the heat to 90 degrees Celsius. Let the rib rest for 15-20 minutes, then serve everything together! Merry Christmas!
