Roast ribs Mecklenburg style

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. With a long, pointed knife, cut a pocket into the meat just above the ribs. Finely grate the rusks. Cut apples into quarters, peel them and remove the core. Halve the quarter again and sprinkle with lemon juice.

2. 2

   Mix apple pieces, prunes, grated onions, sugar and cinnamon. Put the filling in the pocket of the roast. Close the pocket with a wooden skewer. Rub the meat with salt and pepper. Heat the lard in an ovenproof roaster. Brown the meat thoroughly all around. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. Bring 1/2 litre of water to the boil and dissolve the stock in it. After 20 minutes of cooking time, pour the broth little by little to roast. Remove the wooden skewers and arrange the rib roast on a plate.

3. 3

   Brown the meat thoroughly all around. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. Bring 1/2 litre of water to the boil and dissolve the stock in it. After 20 minutes of cooking time, pour the broth little by little to roast. Remove the wooden skewers and arrange the rib roast on a plate. Garnish with parsley if necessary. Serve with farmhouse bread and celery-carrot salad

4. 4

   With 6 people:

Nutrition Facts

KCAL
700 kcal

CARBS
30 g

FATS
43 g

PROTEINS
47 g