Christmas ribs are served with homemade sauerkraut, medister cakes and Christmas sauce.
- Allow 4-500g of ribs per person, but don’t be afraid of leftovers! It is perfect for breakfast on Christmas Day.
- Salt and pepper
Season the ribs for at least 24 hours before frying them.
- 1 cabbage approx. 1.5kg
- 3 dl of dry white wine
- 3 dl fresh apple juice
- 2 green apples
- 100g sugar
- 1 teaspoon of caraway
- Rib fat, white wine vinegar, salt and possibly additional sugar to taste
Medister cakes (recipe from Wenche)
- 1 kg of meditation paste
- 5 dl cold milk (or water if you are lactose intolerant)
- 3 teaspoons of salt
- 4 tablespoons potato flour
- A little freshly ground pepper
- 1 teaspoon nutmeg malt
- 1 teaspoon ground ginger
- Butter and oil for frying
- 50g butter
- 50g flour
- 7-8 dl stock (preferably medister cakes or ribs)
- 2 dl whipped cream
- Salt and pepper to taste
- Feel free to taste with a little ground ginger, nutmeg or allspice if you want a little extra Christmas flavor to the sauce.
This is what you do:
Ribs: First steam the ribs with the checkered curse in a refractory dish with water at 180 degrees for 40 minutes. Then turn it over and bake for another 6 hours at 90 degrees. Then take it out and set the oven to 230 degrees with a small grill and cook for another 15-20 minutes. I recommend that you take care of it during this operation. Also use a small broiler if needed to crisp up any spots that may not be crispy.
Alternatively, you can steam the ribs at 180 degrees for 40 minutes, then fry them at 180 degrees for 2 hours. Then do the same process with 230 degrees for 15-20 minutes and a little grill.
Sauerkraut: The cabbage is shredded into thin strips. Peel the apples and cut them into small pieces and keep everything in a saucepan. Then cook under a lid for 30-40 minutes until the cabbage is completely cooked and remove the lid. Then boil it and season with salt, vinegar and possibly a little sugar if necessary. Also feel free to use a little rib fat at the end if you wish.
Medister Cakes: Made by first running the hard hash with salt in a food processor. Then you have in the spice and pour the cold milk gently. Finally add the potato starch. Then shape them into patties of approx. 60-70 grams and fry in butter and oil. Then soak them in water, preferably with a little black pepper and bay leaf to get more flavor for any potency you can use in the sauce.
Christmas sauce: Melt the butter and add the flour. Let brown. Then dilute in strength while stirring and cook until the taste of flour is gone. Then add the cream. Season with salt and pepper. Use a little sugar color if you want more color.