Full question
Nigella's recipe for Norwegian Pork Ribs is wonderful and I would love to have them on the Christmas table, alongside her Spiced and Superjuicy Roast Turkey. As I only have one oven (and the two recipes require different temperatures and cooking times), I was wondering if it would be possible to fully roast the ribs the day before, and simply reheat them on Christmas day while the turkey rests? If so, would the tenderness of the pork or crispiness of the crackling be at all compromised? Thank you!
Our answer
Nigella's Norwegian Pork Ribs (from COOK, EAT, REPEAT) are slowly roasted pieces of belly pork that are on the bone. During cooking the pork meat becomes very tender and the skin cooks to a crunchy crackling. The ribs are at their best when freshly cooked and although we have reheated leftovers, we would emphasise that while leftovers are utterly delicious, the crackling will never be quite as shatteringly crisp as when freshly cooked, so may not be quite what you would hope for in a celebratory feast.
To reheat ribs you should cut the cooked pork into individual servings and put them in a roasting pan. Splash in a little water, cover with foil and cook in an oven heated to 220°C/200°C Fan/425°F for approximately 20-30 minutes, uncovering them after the first 10 minutes and adding a little extra water if it has already evaporated. The ribs should be piping hot all of the way through and the skin should have crisped up a little again. Reheat the ribs only once.
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