Norwegian Christmas Ribs
Ingredients
1.1 kg Thin Ribs, fresh
Preparation
1
Rub ribs with salt and coarsely ground pepper the day before it is to be cooked so that it can draw well into the meat.
2
Ribba laid with sworn up in a roasting pan with 2-3 dl water. Make a small bump in the middle, then runs the melted fat down from the rib. You can use aluminum foil, a grating or a plate.
3
Cover with aluminum foil and bake in the oven at 190-200 ° C for about 50 minutes.
4
Remove the rib. Slit sworn in a perfect checkerboard pattern. It is much easier to do it now than when the rib is raw. Season with a little extra salt and pepper between the panes.
5
Ribba added back into the roasting pan with the bump in the middle, fried etc. at 200 ° C in hot air for about one hour. Set up the temperature to 225 ° C over the last 20-30 minutes for a crisp, light rind.
6
Where applicable. Grill element on fully and places rib in the oven. Bake for approximately 5 minutes so sworn puffer up and become brittle. Sit by the stove and make sure sworn not burn.
7
Let stand for about ribba 15 minutes in, as it retains the juiciness. Meatballs and Christmas sausages can be cooked along with ribba the last 20 minutes.
.
About
A recipe to make juicy and crispy Christmas rib for a family dinner. Calculated for approximately 375g per rib. person. Be sure to rub the ribs with salt and black pepper a day before it is baked.
Via - Rema 1000
Other Names:
juleribbe
Added:
Friday, December 4, 2015 - 7:53am
