The ingredients
A rack of pork ribs (in the picture they have been chopped, I usually get a whole rack from my butcher), sausages, pork skin and foot (in the picture but not in my recipe). Count 3 ribs and 2 sausages per soul.
Preparation
Oven at 180°C.
I steam in the microwave a couple of carrots and celery sticks diced and a savoy cabbage shredded.
Some olive oil in a roasting pan (that gives the name to the recipe) and an onion thinly sliced.
Over it I put the steamed vegetables, the sausages (I needle them all over so that they do not burst), and the rack of pork ribs. A glass of water.
Oven. Every 1/2 hour I take it out and check that the cabbage does not burn, mix it, eventually add some water, turn the rack of ribs, work the sausages around: they like that.
When the rack start to sweat its fat, I mix everything well and add some passata of tomatoes. when it is well cooked, I lower the temperature to 75°C and leave it there to become nicer.
In the meantime I make a small amount of polenta. When it is ready I pour it on a wooden slab.
With the hands, wet with water, I arrange it, and, when it is the moment of serving it, I cut slices with a piece of string.
A small postprandial story (fantasy)
Spoiler:
The women comment favourably with the woman of the house on how she has trained the cook and on the way the festive meal has been prepared. They also praise the setting of the table and the flowers. After the meal they go out to smoke while me and the other men make the dishes and share a little schnapps and few gossips
.