Ribbe
Yield
10 servingsPrep
30 minCook
2 hrsReady
2 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | kg |
pork ribs
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 ½ | dl |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | kg |
pork ribs
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2.5 | dl |
water
|
*
|
Directions
The steak should be without the pork chop part.
If you prefer to use a loin, extend the time in the oven to 2½ to 3 hours.
Break the ribs every 5 centimeters.
Make a checkerboard pattern on the skin side with a sharp knife. 1 to 2 days before the steak goes in the oven rub it with salt and pepper and lay it with the skin-side down.
Heat the oven to 230 C.
Put the steak in with the skin-side down.
Put some water in the tray with it.
Cover the steak.
Let it be for 20 minutes.
Take away the cowering, turn the steak, reduce temperature to 175 C.
Place it high in the oven.
Ready after 2½ to 2 hours.
Be sure that the skin does not get black, it should just be slightly crispy.
Cut into pieces; between the ribs and where you broke the bones.
When served warm it should be accompanied by surkaal, sweet mustard and hot fat.
Is also served cold.
Either in pieces or sliced to go on a loaf of bread.
