Page 26 - Urban Diversity Kochbuch Englisch

ROASTED PORK RiBS

INGREDIENT S PREP AR A TION
• 2000 g pork ribs with bone and skin Wash the ribs gently under running water and dry them.
• 40 g salt With the tip of a sharp knife cut crosswise over the entire
• 5 g garlic length of the skin, so that you get approx. 2 x 2 cm big
• 3 g pepper diamond shapes. Cut deep enough to also cut through the
• 5 g fresh marjoram fat under the skin to the meat. Finely chop the garlic. Mix
• 5 g cumin salt, marjoram, garlic and cumin, and rub the ribs first on the
skin side and then on the other side. Preheat the oven to 200°
C. Place the ribs on a greased baking tray so that the skin is
on the underside. Roast for about 60 to 90 minutes, during
which time the ribs can be turned a few times to roast well
on all sides. In the final stages, the skin of the ribs should be
facing upwards to become crispy.

Serve koline with bujta repa by placing one millet, one buckwheat koline and one krvavica on the plate, and add
a piece of roasted ribs. Serve bujta repa on a separate deep plate (in a dish) or in a cup.

Matej Fišer

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