{"id":1328,"date":"2018-12-10T14:23:10","date_gmt":"2018-12-10T13:23:10","guid":{"rendered":"https:\/\/mills.dev10.dekodes.no\/melange\/slik-steker-du-ribbe\/"},"modified":"2024-02-07T09:15:48","modified_gmt":"2024-02-07T08:15:48","slug":"slik-steker-du-ribbe","status":"publish","type":"post","link":"https:\/\/mills.dev10.dekodes.no\/melange\/slik-steker-du-ribbe\/","title":{"rendered":"Slik steker du ribbe"},"content":{"rendered":"
\"Ribbe\"
\n

Slik steker du ribbe<\/h1>\n\n

Like viktig som \u00e5 f\u00e5 god smak p\u00e5 ribba, er den knasende spr\u00f8 svoren. Med gode forberedelser ligger alt til rette for \u00e5 f\u00e5 til begge deler. Her f\u00e5r du en guide til perfekt stekt ribbe med spr\u00f8 svor. Hemmeligheten ligger i forberedelsene, s\u00e5 les gjerne gjennom guiden flere ganger f\u00f8r du g\u00e5r i gang.\n<\/p>\n<\/div><\/div>\n\n\n\t\t

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\n\t\t\t\t\n\n
\n

F\u00f8r du begynner<\/h2>\n\n\n\n
  • Beregn ca. 500 gram ribbe per person. Da er du helt sikker p\u00e5 at det er nok ribbe til alle. F\u00e5r du rester til overs, kan du bruke disse til julefrokoster, -lunsjer og annen god restemat med ribbe.<\/li>
  • Kj\u00f8p gjerne ribbe med ferdigsnittet svor. Om den ikke er snittet, kan du bruke en skarp og spiss kniv og rute opp ribba parallelt med bena.<\/li><\/ul>\n\n\n\n

    Til 4 personer trenger du<\/h2>\n\n\n\n
    • 2 kilo ribbe<\/li>
    • 2 ts salt<\/li>
    • 2 ts pepper<\/li>
    • 3 ss Flytende Melange<\/li>
    • 2 dl vann<\/li><\/ul>\n\n\n\n

      1-3 dager f\u00f8r<\/h2>\n\n\n\n
      1. T\u00f8rk av ribba med litt kj\u00f8kkenpapir.<\/li>
      2. Gni ribba godt inn med salt og pepper p\u00e5 alle sider. F\u00e5 krydderet godt inn mellom svor og ben.<\/li>
      3. Pakk inn ribba i aluminiumsfolie og sett den inn i kj\u00f8leskapet med svorsiden ned. La ribba st\u00e5 i 1-3 dager for \u00e5 trekke inn salt og pepper.<\/li><\/ol>\n\n\n\n

         <\/p>\n<\/div>\n\n\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n

        \"\"<\/figure>
        \n

        Tilberedning av ribbe<\/h2>\n\n\n\n

        Slik gj\u00f8r du:<\/h3>\n\n\n\n
        \n
        1. Varm opp ovnen til 220 grader.<\/li>
        2. Legg ribba i en langpanne med svoren opp. Legg en asjett eller en ribberist under ribba. Dette er viktig for \u00e5 f\u00e5 spr\u00f8 svor, for da renner det smeltede fettet ned langs sidene.<\/li>
        3. Pensle ribba med Flytende Melange.<\/li>
        4. Ha 2 dl vann i langpannen<\/li>
        5. Dekk til langpannen med folie slik at den er helt tett. Dette er viktig for at ribba skal bli dampet og ikke stekt.<\/li>
        6. La ribba dampe i 40 minutter p\u00e5 midterste rille i ovnen.<\/li>
        7. Ta av folien, senk varmen p\u00e5 ovnen til 200 grader og stek ribba videre i 1,5-2 timer. Tiden her avhenger av tykkelsen p\u00e5 ribba. Her er det viktig \u00e5 f\u00f8lge med s\u00e5 ikke svoren blir brent.<\/li>
        8. T\u00f8rk gjerne av fett p\u00e5 svoren underveis med litt kj\u00f8kkenpapir for \u00e5 unng\u00e5 at den brenner.<\/li>
        9. Som regel blir svoren spr\u00f8 av seg selv, men gj\u00f8r den ikke det kan du bruke grillfunksjonen mot slutten av steketiden.<\/li>
        10. Sett langpannen h\u00f8yere opp i ovnen, og \u00f8k varmen til 250 med grillelement. Denne prosessen g\u00e5r raskt, s\u00e5 her m\u00e5 du f\u00f8lge med hele tiden.<\/li>
        11. Dersom noen omr\u00e5der begynner \u00e5 brenne seg, kan du legge p\u00e5 sm\u00e5 biter av aluminiumsfolie for \u00e5 unng\u00e5 at deler av svoren blir svidd.<\/li>
        12. La ribba hvile i 20 minutter f\u00f8r servering. N\u00e5 kan du for eksempel steke medisterkaker, julep\u00f8lser, epler og svisker, og tilberede saus fra sjyen.<\/li><\/ol>\n<\/div>\n<\/div><\/div>\n\n\n\n\t\t
          \n\t\t\t
          \n\t\t\t\t\n\n

          Relaterte oppskrifter<\/h2>\n\n\n\n\n\t\t\t<\/div>\n\t\t<\/div>","protected":false},"excerpt":{"rendered":"

          Like viktig som \u00e5 f\u00e5 god smak p\u00e5 ribba, er den knasende spr\u00f8 svoren. Med gode forberedelser ligger alt til…<\/p>\n","protected":false},"author":3,"featured_media":1329,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_searchwp_excluded":"","footnotes":""},"categories":[89,96,95],"tags":[],"class_list":["post-1328","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-melange","category-perfekt-stekt","category-steketips-melange"],"yoast_head":"\nSlik steker du ribbe | Steketips fra Melange<\/title>\n<meta name=\"description\" content=\"Like viktig som \u00e5 f\u00e5 god smak p\u00e5 ribba, er den knasende spr\u00f8 svoren. Her f\u00e5r du en guide til perfekt stekt ribbe med spr\u00f8 svor.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mills.dev10.dekodes.no\/melange\/slik-steker-du-ribbe\/\" \/>\n<meta property=\"og:locale\" content=\"nb_NO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slik steker du ribbe\" \/>\n<meta property=\"og:description\" content=\"Hemmeligheten ligger i forberedelsene.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/mills.dev10.dekodes.no\/melange\/slik-steker-du-ribbe\/\" \/>\n<meta property=\"og:site_name\" content=\"Melange\" \/>\n<meta property=\"article:published_time\" content=\"2018-12-10T13:23:10+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-02-07T08:15:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/mills.dev10.dekodes.no\/content\/uploads\/sites\/3\/2018\/12\/Stekt-ribbe.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1052\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Line\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Slik steker du ribbe\" \/>\n<meta name=\"twitter:label1\" content=\"Skrevet av\" \/>\n\t<meta name=\"twitter:data1\" content=\"Line\" \/>\n\t<meta name=\"twitter:label2\" content=\"Ansl. lesetid\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutter\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/mills.dev10.dekodes.no\/melange\/slik-steker-du-ribbe\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/mills.dev10.dekodes.no\/melange\/slik-steker-du-ribbe\/\"},\"author\":{\"name\":\"Line\",\"@id\":\"https:\/\/mills.dev10.dekodes.no\/melange\/#\/schema\/person\/a20b3de9c069883b878335d0652a32b0\"},\"headline\":\"Slik steker du ribbe\",\"datePublished\":\"2018-12-10T13:23:10+00:00\",\"dateModified\":\"2024-02-07T08:15:48+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/mills.dev10.dekodes.no\/melange\/slik-steker-du-ribbe\/\"},\"wordCount\":385,\"publisher\":{\"@id\":\"https:\/\/mills.dev10.dekodes.no\/melange\/#organization\"},\"image\":{\"@id\":\"https:\/\/mills.dev10.dekodes.no\/melange\/slik-steker-du-ribbe\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/mills.dev10.dekodes.no\/content\/uploads\/sites\/3\/2018\/12\/Stekt-ribbe.jpg\",\"articleSection\":[\"Melange\",\"Perfekt stekt\",\"Steketips\"],\"inLanguage\":\"nb-NO\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/mills.dev10.dekodes.no\/melange\/slik-steker-du-ribbe\/\",\"url\":\"https:\/\/mills.dev10.dekodes.no\/melange\/slik-steker-du-ribbe\/\",\"name\":\"Slik steker du ribbe | Steketips fra Melange\",\"isPartOf\":{\"@id\":\"https:\/\/mills.dev10.dekodes.no\/melange\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/mills.dev10.dekodes.no\/melange\/slik-steker-du-ribbe\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/mills.dev10.dekodes.no\/melange\/slik-steker-du-ribbe\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/mills.dev10.dekodes.no\/content\/uploads\/sites\/3\/2018\/12\/Stekt-ribbe.jpg\",\"datePublished\":\"2018-12-10T13:23:10+00:00\",\"dateModified\":\"2024-02-07T08:15:48+00:00\",\"description\":\"Like viktig som \u00e5 f\u00e5 god smak p\u00e5 ribba, er den knasende spr\u00f8 svoren. 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