Mustard-glazed Christmas ribs
135 min · 33 g protein · 374 cals / serving
Christmas spare ribs the way the julbord serves them: thin ribs rubbed with salt, pepper, ginger and a hint of kryddpeppar, roasted slowly until the meat pulls from the bone, then glazed with mustard and a little honey until sticky and dark at the edges. Cut into single ribs and pile them up beside the ham.
Ingredients
- 3 1/4 lb pork spare ribs, raw, thin spare ribs (tunna revbensspjäll) on the bone, loose fat trimmed off; about 1.1 kg of it is meat
- 2 tsp salt
- 1 tsp black pepper, coarsely ground
- 1 1/2 tsp ground ginger
- 1/2 tsp ground allspice, kryddpeppar
Glaze
- 2 tbsp French mustard, Dijon-style
- 1 tbsp swedish mustard, sweet Swedish mustard
- 2 tsp honey
- 1/2 tbsp tamari, or soy sauce
Steps
- Heat the oven to 300°F. Pat the ribs dry and rub them on both sides with the salt, pepper, ginger and allspice. Lay them meaty side up on a rack over a roasting tin and pour 3/4 cup of water into the tin so the drippings do not burn.
- Roast for about 1 3/4 hours, until the meat has shrunk back from the bone ends and a knife slides in with no resistance. Pour off the fat that has collected in the tin.
- Stir the two mustards, honey and tamari together. Turn the oven up to 440°F, brush the glaze over the meaty side and roast for 10–15 minutes more, until it is sticky and dark at the edges. The pork should be at least 145°F; at this stage it will be far above it.
- Let the ribs rest for 5 minutes, then cut between the bones into single ribs and serve warm or at room temperature.
Good to know
Can I roast them the day before?
Yes, it is the easiest way at Christmas. Do the slow roast, chill the ribs, then glaze them and give them 15 minutes at 440°F on the day. They are also good cold on the julbord.
Why a rack?
A rack lets the fat drip away into the tin instead of the ribs frying in it, so they come out leaner and crisper. Pour off that fat before you glaze.
Classic syrup glaze instead?
Replace the honey with 2 tablespoons of ljus sirap for the old-fashioned sweet glaze. It browns faster, so watch it, and the score drops a little: about 41 instead of 44.
Per
- Calories
- 270
- Protein
- (35%)
- 24 g
- Fat
- (61%)
- 18 g
- Carbohydrates
- (4%)
- 3 g
- of which sugar
- 2 g
- Fiber
- <1 g
- Sodium
- 701 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2245 kcal goes into the pot and 1186 g of ingredients comes out as about 830 g of food: 270 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.