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ribs

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Ingredients for 1 servings:

  • 1 kg pork neck with bone, (pork neck) or chop
  • 445 g water
  • 55 g curing salt

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 days 1 hour 40 minutes

comb or stem

Boil the water with the curing salt and chill. Inject 170g of this brine, which corresponds to a salt content of approximately 16g per kg of meat. Then, place the injected ribs in a foil bag and refrigerate them for 3 days, along with the remaining brine (so the salt can be evenly distributed). Then, simmer at 75°C for 70 minutes (a probe thermometer is helpful; the core temperature should be 70°C). Once cooled, slice/chop and enjoy with mustard and bread. You can also reheat ribs with sauerkraut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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