Pork belly ribs with the skin on — 3 Kgs
Salt is 4.5 teaspoons
Ground black pepper — 3 teaspoons
Water — 300 Ml
Pork ribs need a little cut on the skin to make many shallow cuts..
A piece of meat a good sprinkle with salt and pepper, put it in the fridge for a day — only in this case, the meat is really well-soaked.
Ideally, the Norwegians are used for cooking ribbe this grille — it even sell, usually begin closer to the New year. If such form with the Ribs need a little cut (on the next photo you will see how), on the skin to make many shallow cuts (I do the mesh — beauty).
A piece of meat a good sprinkle with salt and pepper. Do not be lazy and well with salt and pepper place all the cuts to the meat perfectly saturated with salt. Salt and pepper the meat, put it in the fridge for a day — only in this case, the meat is really well-soaked.
Ideally, the Norwegians are used for cooking ribbe curved bars, but you can use ordinary curved plate.
Meat removed from the refrigerator and place on the grate skin up.
At the bottom of the form pour 300 ml of water. Wrap the form in foil, put in a preheated 230 degree oven and bake for 45-50 minutes.
After 45 minutes remove the foil, the temperature of the oven was lowered to 200 degrees and bake the meat for another two hours until tender.
If the skin was crispy and the meat from incised flowing white juice means the meat is ready. Can we get it out of the oven.
Ribbe serve with any garnish to taste.