1 – 1.6 kg pork ribs
Saw through the bone so the ribs can be pulled apart for serving. Score the rind. Rub with salt and pepper 1 or 2 days before roasting. Pour 2 dl water into the roasting dish, and cover the ribs with foil. Roast in the middle of the oven at 230°C for 30 – 40 minutes. Remove the foil and lower to 200°. Roast spare ribs for a further 1 1/2 hours and midribs for a further 2 – 2 1/2 hours. Leave for 20 minutes before carving.
Serve with pork sausage patties, Christmas sausages, the juice, apples, prunes, red cabbage, red whortleberries and any other family favourites. SHARE With Your Friends: