Ribroast Rack with crispy crackling

Winner 2024

Ingredients

4 kg Pork rib roast (can be smaller or larger)

4 White onions

3 sprigs Rosemary

3 sprigs Thyme

2 sprigs Sage

3 bulbs Garlic

300 ml Red wine

Fine salt

Olive oil

Coarse salt and pepper

There’s no denying it, we Brits aren’t exactly famous for our culinary masterpieces. But when it comes to a proper old-fashioned Sunday roast, nobody does it better. And a beautiful pork rib roast is the perfect centerpiece.

A large joint of meat can look intimidating. What should you cook it in? And how on earth do you get something this big cooked perfectly?

I [Jeremy] am going to show you not only how to cook a large pork rib roast, but also reveal the secret to perfect crackling.

For this recipe I used The Duke of Berkshire pork. It's an incredibly flavorful breed with plenty of fat and, of course, proudly British. But feel free to choose another breed. LIVAR, for example. Or Ibérico. Go wild!

The secret to perfect crackling

The secret to beautifully crispy crackling starts with proper preparation. Do the following 24 hours in advance. Remove your pork rib roast with rind from the packaging and pat the rind completely dry with a cloth. Sprinkle a generous layer of salt over the rind only, not the meat. Every millimetre should be covered. We'll brush this salt off tomorrow, so don't be shy.

Place the roast uncovered in the refrigerator. The cold air will help dry out the rind and draw out excess moisture. This step is essential for achieving perfect crackling.

Pork rib roast in the oven

Preheat your oven to 200°C and brush all the salt off the rind. The skin should now feel dry and firm. Rub olive oil all over the roast and sprinkle another layer of fine sea salt over the rind. The oil helps it stick nicely. Season the meat itself with coarse salt and freshly ground black pepper.

Cut the onions and garlic bulbs in half, leaving the skins on, and place them in a roasting pan together with the wine and herbs. Sit the pork rib roast on top and place the entire pan in the oven. As soon as you close the oven door, immediately reduce the temperature to 160°C.

Before long you'll notice the rind starting to blister and puff up. After approximately two hours, remove the roast from the oven and increase the oven temperature to 250°C.

At this point your pork rib roast should have an internal temperature of approximately 65°C, leaving it beautifully light pink in the centre.

The ultimate gravy

The meat juices, wine, herbs, onions and garlic can be transformed into an unbelievably delicious gravy. Simply add a little flour and stock, then reduce gently over low heat. Strain everything through a fine sieve and you're done. The best gravy of your life—trust me.

The crackling finale

Your oven should now be blazing hot. Return the pork rib roast to the oven. The crackling is already crispy; now we're aiming for a deep golden-brown colour. This will take around 30 minutes, although every oven is different. Once the crackling is beautifully golden and the internal temperature reaches 72–75°C, your pork rib roast is perfect.

Important: Let the meat rest for at least 30 minutes. Loosely cover it with aluminium foil to keep it warm.

This is a true showstopper that will impress everyone around the table, making it perfect for special occasions such as Christmas. But it's equally delicious served the traditional British way on a rainy Sunday afternoon with the whole family gathered around the table.

ENJOY!