The sweetly browned edge of roast ribs is balanced by sharp apple red cabbage. The meat stays juiciest beside the bone, so rules about cutlery soon become flexible.
Method, step by step
- Rub the side with spices and garlic, then let it rest for at least an hour. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Cover and bake with a little water at 160 °C for 1.5–2 hours until soft. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Steam the cabbage with caramelized sugar, onions, apples and vinegar.
- Fry the side without a lid at a higher temperature until it is shiny and crispy.
Practical tips and common mistakes
- Cut the flank between the bones and let it rest for five minutes; the juice should remain in the meat, not leave it on the board.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
