Sunday, December 23, 2012

On the night before christmas...


...we're eating ribs. This year, we're not really having one huge christmas dinner on actual christmas (which is celebrated on the 24th in Sweden) but instead, stretching it out over several days. (And we had a big christmas smorgasbord a few weeks ago, with friends. More on that when I get to the actual camera. Yeah.)

So tonight, we had ribs. If you're having ribs in Sweden, chances are about 99% that they'll be pork ribs. Beef ribs, for some reason, are not sold here. I'm sure you can special order, but I've never gotten around to it. However, pork ribs are abundant, and always in season. Although, in the summer, you can usually find the thin kind, and this time of year, thick-cut. And, much to my happiness, I managed to find pre-cooked ones in my store, already sous-vided. Pretty convenient. (Although not a great value, small packages and lots of fluid.)

I simply tossed them with a simple glaze and baked. Turned out delicious!

Christmas Ribs
serves 2

about 400 g cleaned pork ribs, thick-cut, pre-cooked (My packages said over 1 kilo, but once cleaned and the bones cut off, there was about 400 g meat remaining)
1 orange, grated zest and juice
fresh ginger, about a thumb-sized piece, grated
1 garlic clove, grated
1 tbsp soy sauce
2 tsp brown sugar
1 tsp sambal oelek (chili paste)
1 tbsp neutral cooking oil

Mix all the ingredients for the glaze. Cut the ribs into smaller pieces and toss with the glaze. Place in a roasting pan and bake at 200°C for 20 minutes. Turn the ribs over about halfway through, to make sure they get enough glaze on them.

Serve as part of a larger meal or just as a main dish. We ate it with a very zippy cole slaw that had lots of onions and an apple. Yummy!


Alicia Foodycat said...

They look good! Lovely glaze. We're having snacks and canapes on Christmas Day & then a big meal with friends on Boxing Day (26th).

-ae- said...

You need to go to Sundbyberg! Köttbutiken/köttaffären or whatever they are called (Järnvägsgatan) have beef ribs without you having to order it. Just ask for them and they'll go in to the cool room and get these huge ribs for you, well hanged and really delicious. Fortunately they'll saw them up for you as per your specifications. Else I dunno how I'd manage to get them into the oven! :D
And they were surprisingly cheap too, at least when I got mine in September...

Partridge Farm said...

sounds absolutely delicious, we have rare breed pigs and i think they would be perfect for your recipe!!!