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Long-baked ribs in the oven

Long-baked ribs in the oven

Cooking Time1 h 30 m
Ingredients10
DifficultyMedium
0
0
Aron LindqvistAron Lindqvist
Long-baked rib ripple that becomes corn and falls apart is hard to resist, especially when they are brushed with a glaze of apple juice, soy, honey, ginger, dijonsenap and apple mos. The smell that spreads in the kitchen when everything gets done in the oven makes the wait even better. A certain feature on the Christmas table.

Ingredients

10 servings
  • Step: 1
    2 1/2 kg thick reefs
  • Step: 2
    salt
  • Step: 3
    black pepper
  • Step: 4
    1 dl concentrated apple juice
  • Step: 5
    1 msk japanese soy
  • Step: 6
    2 msk liquid honey
  • Step: 7
    1/2 pc meatball dieting
  • Step: 8
    1 dl apple moss
  • Step: 9
    1 tsk dried ginger
  • Step: 10
    1 msk dijonsenap

Instructions

  • Step: 1
    Put the oven at 125°C.
  • Step: 2
    Gnid in the ribs plate properly with salt and pepper. Put the meat in a long pan.
  • Step: 3
    Insert into the middle of the oven about 7 hours. Turn the meat every half hour.
  • Step: 4
    Glaze: Cook up apple juice, soy, honey and crumbled broth dice for 6-7 minutes until it gets sluggish.
  • Step: 5
    Move down the apple mos, ginger and mustard in the glaz. Cook for a few minutes.
  • Step: 6
    Raise the oven to 175°C.
  • Step: 7
    Pensla glazen on the top of the meat. Let the meat stand in the middle of the oven about 30 minutes more. Turn the meat from time to time and brush the top with the glazen.

Näring

Calories537kcal
Carbohydrates12g
Fat35g
Protein45g
Serving Size10serving

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