- Pork brisket on ribs with a skin - 3 Kilogram
- Salt 4.5 teaspoons
- Black pepper powder - 3 teaspoons
- Water - 300 Milliliters
Take this piece of meat. Ribs need a little cut (the next picture will see how), on the skin to make a lot of shallow cuts (I do mesh - for beauty). A piece of meat is well salted and peppered. Do not be too lazy and salt well and pepper all the places of incisions so that the meat is perfectly soaked in salt. Having poured and peppered the meat, we put it in the refrigerator for a day - only in this case the meat will really soak up. Ideally, Norwegians use to prepare the ribbe here such a lattice - it even sell, As a rule, begin closer to the New Year. If you do not have such a shape with a curved grid, you can use an ordinary curved plate. For a day spent in the refrigerator, we take out the meat and put it on the wire rack - as shown in the photo (with the skin up). At the bottom of the mold, pour 300 ml of water. We wrap the form in foil, put it in a preheated oven to 230 degrees and bake for 45-50 minutes. After 45 minutes, remove the foil, the temperature in the oven is reduced to 200 degrees and bake the meat for another half to two hours until ready. Readiness to check is simple - if the skin becomes crispy, and the white juice flows from the cut meat, then the meat is ready. It can be taken from the oven and served. You can serve ribba with any garnish, which, in your opinion, is a good match for this meat. Bon Appetit!
Servings: 6-8