Ribbe
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Ribbe
  Pork    Norwegian    Christmas  
Last updated 6/12/2012 1:20:19 AM. Recipe ID 51995. Report a problem with this recipe.
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      Title: Ribbe
 Categories: Main dish, Pork, Norwegian, Christmas
      Yield: 10 Servings
 
      3 kg Pork ribs
           Salt
           Pepper
  2 1/2 dl Water
 
  The steak should be without the pork chop part. If you prefer to use a
  loin, extend the time in the oven to 2 1/2 - 3 hours. Break the ribs
  every 5 centimeters. Make a checkerboard pattern on the skin side
  with a sharp knife. 1-2 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 1 1/2 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. Norwegians still prefer it with sweet mustard.
 




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Recipe ID 51995 (Apr 03, 2005)

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