Ribbe Med Surkel
For the meat:
— 6-8 lb. breast of pork
— ground ginger
Have your butcher carve two cross-length cuts through the bones of the ribs (just as deep as the bones, leaving the meat intact). On the fat side, score the fat in cross-diagonal lines to make diamond shapes (about a 1/4 ” deep).
Sprinkle liberally with salt, pepper, and ground ginger on both sides and rub into the meat.
Place the roast fat side-down in the roasting pan with about an inch of water covering the bottom. Roast for twenty minutes at 275 F. Then turn the roast over, fat side-up, and raise temperature to 375. At this point I propped up the roast on a roasting rack in the pan to get a more crispy outside surface. Roast for about an hour or so, or until an internal thermometer reads 180 F.
Once done, the meat can easily be cut up into serving sized pieces.
For the cabbage:
— 5 cups thinly sliced red cabbage
— 1 apple, quartered and cored
— 1/2 cup white vinegar
— 2 tablespoons sugar
— 2 teaspoons salt
— 3 tablespoons caraway seeds
— 1 cup water
Put all the ingredients except the cabbage in a pot, heat through for 5 minutes, then add the cabbage and mix well. Let cook, covered, over medium to medium-low heat for about an hour.
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