Ribs - boiled so you get milling power

Ribs with medister cakes, Christmas sausage, sossis, sauerkraut and red cabbage, is our Christmas dinner. Our ribs are cooked first, so we get delicious dairy stock as well. It's a good idea to make a lot of this rib, because it tastes deliciously cold for Christmas breakfast on Christmas Day 1st.

Ribs with some of the accessories

Salt pork ribs of the desired size well with coarse sea salt on all sides. Place it in the pan with foil over it, for 3 days in the refrigerator.

Remove the excess salt and cook it for 2-3 hours in a large pot, preferably together with jam or roll. When the rib has been cooked, you divide it into smaller pieces and roast it for 2 hours in the oven at 170 degrees and then at 250 degrees for 10 minutes. Towards the end of the cooking time, add the Christmas sausage and medister cakes.

Ribs, of course, need good accessories and you will find that HERE.

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