Żeberka Pieczone (Roasted Pork Ribs)

Ingredients

• 2.5 kg pork rib rack (bone-in, skin-on)
• 1 tablespoon caraway seeds
• 1.5 teaspoon smoked paprika
• 4 cloves garlic cloves, minced
• 1 teaspoon whole black peppercorns
• 1 medium onion, sliced into thick rounds
• 250 ml hot water

Instructions

1. 1

   Set the oven to 425°F and wait until the indicator light tells you it has finished heating, about 10 minutes.

2. 2

   Place the pork rib rack skin-side up on a cutting board. Use a sharp knife to score the skin in a crosshatch pattern—make cuts 1 cm apart going one direction, then the same distance going the other direction, cutting just through the skin and fat layer, not into the meat.

3. 3

   Crush the caraway seeds and peppercorns together in a small bowl using the back of a spoon, pressing until the seeds crack and break apart—you should hear them snap and see pieces smaller than a whole seed.

4. 4

   Pour the crushed seed mixture into a small bowl, then add the smoked paprika, minced garlic, and 2 teaspoons of salt; stir with a spoon until everything is evenly mixed into a paste.

5. 5

   Spread the spice paste over the entire skin side of the ribs, using your fingers or the back of a spoon to work it into the scored crosshatch so it fills all the cuts; rub any excess onto the meat.

6. 6

   Arrange the onion slices in a single layer covering the bottom of a large roasting pan, spreading them from edge to edge to create a base for the ribs.

7. 7

   Lift the seasoned ribs and place them skin-side up on top of the onion slices in the roasting pan; position them so they fit snugly but do not curl up the sides of the pan.

8. 8

   Carefully pour 250 ml of hot water around the ribs (not over the skin) into the bottom of the pan; the water should come up only to the level of the onions, not touching the meat.

9. 9

   Slide the roasting pan into the preheated 425°F oven; roast for 75 minutes until the skin is deep golden brown and has blistered in spots, with some edges looking almost mahogany-colored.

10. 10

    Remove the roasting pan from the oven and set it on a heat-safe surface; carefully lift the ribs with tongs and place them on a cutting board to rest for 5 minutes before cutting.

11. 11

    While the ribs rest, pour the pan drippings (including the onions) into a fine-mesh strainer held over a small bowl; press the onions gently with a spoon to extract their juice, then discard the onion solids.

12. 12

    Using a sharp knife, cut the ribs into individual bones by slicing straight down between each rib, with the blade running perpendicular to the length of the rack, making clean cuts all the way to the board.

13. 13

    Arrange the individual rib bones on a serving platter; drizzle the strained pan sauce over the top in a thin stream so it coats each rib.

Tools you’ll need

• oven thermometer
• sharp chef's knife
• cutting board
• small bowl
• spoon
• large roasting pan (approximately 13 x 9 inches)
• tongs
• fine-mesh strainer
• serving platter

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