Pork rib roast

Ingredients for 6 servings:

• 2 kg roast pork (rib roast with rind and bone)
• 6 large apples, slightly sour
• 100 g raisins
• 2 tbsp sugar
• 2 large onions, large
• salt and pepper
• Maggi
• Flour
• oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wonderful when guests are registered.

The meat should be as lean as possible. Under no circumstances should it be sprayed with curing salt. Have the butcher score the rind. Cut a pocket into the meat for the stuffing. The roast is placed in salted water for 24 hours (5 tablespoons of salt in enough water to cover the roast). Before roasting, the meat is greased inside and out. Slice the apples and mix them with the raisins and 2 tablespoons of sugar. Fill everything into the pocket and seal with roulade pins. Preheat the oven to 250°C, place 2 large, roughly chopped onions in the roasting pan, and place the roast, fat side up, on the rack directly above. After about 45 minutes, the meat will be browned, as will the meat juices. Turn the meat over, rib side up. Reduce the temperature to 200°C. From now on, continuously pour on hot water and baste the meat with the juices. Roast for a total of 2 1/2 hours, again fat-side up for the last 45 minutes to allow a nice crust to form. 10 minutes before the end of the roasting time, remove the meat from the roasting pan and baste with cold, salted water. Increase the temperature again to 250°C. Remove the meat and let it rest a little before carving. Remove the bones before serving. To make the sauce, bring the meat from the roasting pan back to the boil, remove any excess fat, and top up with water if necessary. Thicken with a little flour and pass through a sieve. Season to taste with plenty of pepper, perhaps a little more sugar and salt, and a dash of Maggi (really). Serve with Thuringian dumplings and red cabbage, and above all, very hungry guests.