No no no. Not rolled.
You defrost your slab of pork. - Remember to get a cut that includes rack of ribs, but dont cut it in pieces. You need your butcher to cut a checkerboard pattern in the skin, to make the perfect crackling. Your finished meal will look like this: www.nrk.no/mat/svineribbe-1.6914246
You mix salt, pepper, and allspice (2/3 salt, 2/3 pepper, 1/3 allspice, sort of) in a small bowl. Rub the meat with the seasoning, on all sides. Leave in the fridge for 1-2 days, wrapped in aluminum foil, crackling down.
To cook it you need a deep oven dish, and a plate that you can cook in the oven together with the meat.
Pour approx 5dl water from the kettle into the oven dish. Place the meat crackling down in your oven dish. Leave in the oven on gasmark 4 for 1 hour. The water should be 2 cm high. Cover with foil.
Take the rib out, turn it crackling up, and put a plate upside down under the lowest part of the meat, so it is even on top. You must make sure there is no dip, and that the juices can drain free. Cover in aluminum foil. Cook for another two hours on gasmark 3. No foil now.
At the end, you can place it under the grill, turn the temperature up, or if you have an electric oven use fan or grill function. Monitor closely, when you see the crackling is crisp, it is done.
Trimmings are stewed red cabbage, sauerkraut, new potatoes, cranberry sauce, and steamed apricots and prunes.