Norwegian Christmas Ribs
By: Sophia Moore
Published: Friday, December 4, 2015 - 7:53am

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