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1Jan/110

The Pork Rib of 2011

January 1st 2011. You're wondering why I've uploaded a picture of a pork rib? Well, you don't have to be a rocket scientist to cook an edible pork rib, that's true, but getting the pork rind perfect is very much a science indeed. My mom is probably gonna kill me for sharing this with the entire world, but I remember one of my last Christmases at home when mom and I was going to cook the annual pork rib. When it was almost done and the time had come to place it underneath the grill, she was unfortunate enough to slightly touch the element with the pork rind - and within seconds the whole rib had combusted in fancy purple-ish flames, leaving the entire rind charred. Sure, no harm was done to the actual rib, but the rind went straight in the garbage. What a disappointment!

Now Øyvind's dad makes a killer pork rib as already said, and he has carefully instructed us how to make our own. We had to make preparations for the Christmas dinner, but we've never cooked one fully on our own - until today. And my God, such perfection! Would you look at that pork rind? It resembled Bacon Crisp, and it tasted sooo good I can't start to explain how crisp and perfect it was. We had it with boiled potatoes, mushy peas, sauerkraut (not for me) and I was so full it actually hurt. Grin

Pork ribs of January 1st 2011

Photo © Øyvind H.

Posted by Shamini on January 1, 2011 – 4:30 PM

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  1. Omfg…. Det er den fineste svora jeg noensinne har sett! Åhhhh… ribbe <3

  2. Share the recipe, pretty please? There’s a Pork-loving-German here who needs his pork rind or I’ll have to cook his other favourite food every single day (Indian food).

  3. That looks perfect – well done! Grin

  4. My dad’s pork rib recipe:

    Rub the rib with salt and black pepper, make sure it gets well down in the rind. Wrap it in tin foil and leave it in the fridge for two days, laying with the rind down.

    Place the rib in a baking tray, rind side down, and pour boiling water in the tray so the rib is bathing in about 1 cm of water. Cover the tray and the rib with tin foil, and put it in the oven, 225-250 C for 45 – 60 minutes.

    Take the tray out of the oven and remove the tin foil. Lift up the rib, and place a rack over the tray to place the rib on, this time with the rind up. Put it back in the oven without the foil, and turn it down to 150-175 C. Watch the pan, make sure there is water in it at all times (5-10 mm).

    When the rind starts to look “ready” (brownish, like the right row in the picture above, the one that is not popped), maybe after a couple of hours, put a sheet of tin foil on the top to cover it and avoid burning it (just lay it on the top, do not wrap the meat in it).

    After another hour or 90 mins, put some prunes and sliced apples in the pan.

    It should be ready 30-60 mins later, and it is time for rind popping: Remove the foil, turn on the grill and turn the heat to max. WATCH the rind, since it will start to pop within a minute or so, slowly in the start. Then, suddenly, it will almost explode. Turn off the oven and open the door to stop the popping process.

    Take it out and serve with all the other goodies like potatoes, sauerkraut and the fat in the pan with the prunes and apples.

  5. Now Im hungry Smile
    My mother-in-law makes awesome pork ribs.. Smile
    Im happy it turned out good for you Smile

    hugs

  6. Må jo innrømme at det faktisk ER godt! Hehe.


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