Kasseler Rippchen (cured smoked pork on the bone) from the Airfryer

Name: Kasseler Rippchen (cured smoked pork on the bone) from the Airfryer
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 4 servings
Ingredients: 1 kg Kasseler ribs (in one piece, cured and smoked); 1 tbsp medium-hot mustard; 1 tsp pepper; 1 tsp dried marjoram; 1 tbsp rapeseed oil

A German classic that belongs to home cooking all over the country: Kasseler ribs are cured and smoked and need nothing more than heat, until the surface gleams and the edges turn crisp. Mustard and marjoram settle over them as a savoury layer, and the smoky aroma comes into its own in the hot air. A piece of this size is hot in barely half an hour here, without the big oven having to run.

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Cook time

38 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

403 kcal

Calories

40 g

Protein

27 g

Fat

1 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.15 · ~€0.05/serving

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Instructions

1
Pat the Kasseler ribs dry and spread them all over with the medium-hot mustard.
2
Scatter the pepper and the dried marjoram over them and drizzle the meat with the rapeseed oil. Do not add salt here, as the meat is cured and already brings its own salt content with it.
3
Preheat the airfryer to 160 °C.
4
Lay the piece in the basket in a single layer and do not stack anything; a larger piece is divided and heated in two runs. Cook at 160 °C until the meat is 70 °C right through.
5
Turn the meat and carry on cooking until the surface gleams and the meat is 70 °C right through. Kasseler is already cooked and only has to warm through evenly.
6
Cut the ribs into thick slices between the bones and arrange them on warmed plates.