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.