Juleribbe (Christmas Pork Rib)

Takes 4320 minutes | Serves 4 |

Ingredients

2 kg pork rib (good quality)
500 ml water
500 ml dark beer
1 pcs onion
2 pcs shallots
4 pcs garlic cloves
2 pcs carrots
2 pcs star anise
2 pcs bay leaves
100 g coarse salt
10 g sea salt
5 g black pepper (freshly ground)

Steps

Preparation (3 Days Ahead)

• Score the pork rind into 1.5x1.5 cm squares, cutting through the skin and fat but not into the meat.
• Place the pork rib, rind-side down, in a dish filled with coarse salt. Ensure full contact with the salt. Cover with plastic wrap and refrigerate for 1-3 days.
• After salting, rinse the rib thoroughly under cold water to remove all the salt. Dry it with paper towels. Season generously with sea salt and freshly ground black pepper. Wrap in plastic and refrigerate overnight.

Cooking Instructions (Day of Serving)

• Preheat the oven to 240°C (464°F). Chop the vegetables (onion, shallots, garlic, and carrots) and place them in a roasting pan with star anise and bay leaves. Lay the pork rib on top. Pour water and beer into the pan. Cover the pan with aluminum foil, ensuring it does not touch the pork rind (use supports if necessary). Steam the rib in the oven for 45 minutes.
• Remove the foil and lift the rib out of the pan. Strain the remaining liquid for sauce preparation, and return the vegetables to the pan for extra flavor.
• Re-score the rind if necessary. Adjust the rib’s shape so the center is slightly elevated, ensuring fat drains evenly during roasting.
• Lower the oven temperature to 90°C (194°F) and roast the rib for 3-6 hours, keeping some liquid in the pan.
• Increase the oven temperature to 240°C (464°F) for the final 20-30 minutes to crisp up the rind. Optionally, use the grill setting briefly for extra crispness, but monitor closely to avoid burning.

Resting and Serving

• Let the rib rest uncovered on a cutting board for at least 15 minutes to retain its juices.
• Slice along the scored lines of the rind into bite-sized portions. Serve with traditional sides like sauerkraut, red cabbage, potatoes, or Brussels sprouts. Use the reserved sauce for a delicious complement.