|
- 500g pork ribs per person
- 3 tsp salt / sea salt
- 1/2 tsp pepper (medium)
- 1 pc ginger
- 1 tsp star anise
- 1 tbsp clove
- Cut/crave the pork skin in a square shape all over the whole ribs. Easier to cut when meat is half frozen.
- Rub the marinate ingredients 1-3 days before roasting. Pound ginger and star anise in mortar and rub all over the
ribs meat. Add salt and pepper and make sure everywhere rub in. Stick the clove in between the space on the skin. Cover with
aluminium foil and let to marinate few days.
- On the day of roasting, lay meat on big roasting pan and lay it over a plate. This to let fat of the pork run down when
roasting.
- Add 200ml water in the roasting pan and cover with alumunium foil. Roast pork ribs in 230'C for 45 minutes.
- Take off aluminium foil and turn down oven heat to 200'C and roast for another 1- 1 1/2 hours for thin ribs and 2- 2 1/2
for thick ribs.
- Usually the skin will turn crispy but if this dont happen, turn heat to 250'C and roast for few minutes until you see
the skin turn crispy.
- Let roasted pork rest for 10 minutes before cutting to smaller pieces. Serve with cook potatoes, brown sauce and preserved
red cabbage (rødkål).
|
