Mecklenburger Rippenbraten or Pommerscher Rippenbraten is a speciality from rural areas of Mecklenburg-Western Pomerania, which was mainly prepared in the cold months.
This tradition can be traced back to the slaughter of pigs, which is usually celebrated in a festive manner. The meat was easier to handle at cool temperatures and the meat did not spoil as quickly. For the roast you need a large piece of pork rib meat, also prunes, Boskoop apples, rusks, brown rum and cinnamon. It is served with red cabbage or sauerkraut and potatoes or dumplings.
The production is somewhat complex. But some restaurants in Meckenburg-Vorpommern still offer it from time to time. A delicacy that you should definitely try once if you get a chance.
Recipe Mecklenburg rib roast
Ingredients & Shopping list
- 1,5-2 kg boneless pork rib roast
- 200 g prunes without stone
- 4 tart apples (e.g. Boskop)
- salt, pepper
- 2 tbsp breadcrumbs
- 1 tbsp sugar
- 50 g lard
- 500 ml meat broth
- 1 tbsp starch or flour
- The day before, soak the prunes in a little water.
- Remove the prunes from the water and squeeze them a little. Cut the apples into eighths, peel and remove the core. Mix apples and prunes together.
- Spread the fruit mixture in the bottom of the meat pocket and sprinkle with sugar and breadcrumbs.
- Fold the second half over the top. Tie with kitchen twine or use toothpicks.
- Salt and pepper the entire roast.
- Melt the lard in a sufficiently large casserole and sear the roast vigorously on both sides. Pour a little broth.
- In the preheated oven with 180°C circulating air or 200°C approx. 2 hours let stew. Pour on more broth if needed.
- Remove the casserole from the oven. Keep the rib roast warm in the turned off oven.
- Bring the gravy and the remaining stock to the boil and thicken with the starch dissolved in water. Bring the sauce to the boil briefly and season again.