Ribs (Ribbe)
Rib is a traditional pig dish common for Christmas in Norway.
Ingredients
- 2 kg of ribs
- 2 tsp. salt
- 1 tsp. pepper
Nutritional information (per 100g)
- Fat: 35 g
- Proteins: 12 g
- Carbohydrates: 1 g
- Calories: 369 Kcal
180 minutes
4 servings
The word rib (Norwegian Ribbe) is a short form of rib bone steak.
It is estimated that the rib is consumed at Christmas Eve in around 60% of Norwegian homes. Consumption of rib at Christmas in Norway is about 3 million kg.
- Rub the ribs with salt and pepper 1-3 days before cooking. Make sure that the spices are well down between the rind and bones. Add with rind side down and cover ribs with aluminum foil and place it in a cool place.
- Put rib in oven with a sworn up. Place a plate (upside down) below, so that rib is slightly higher in the middle. It is important that the rib is more or less equally high on both sides to get a smooth and nice result.
- Pour 2 cups water and cover the pan with the ribs in aluminum foil. It is very important that the film is closed tight, so that steaming is successful.
- Preheat oven to 230 ° C. Put the pan in the middle of the oven and steam for approx. 45 minutes. The rib should now grow slightly.
- Remove the foil and reduce temperature to 200 ° C. Put pan back in the oven and let roast further (about 1 to one and a half hour for thin ribs, or 2 to two and a half hour for a large rib).
- Patties, christmas sausages, apples and prunes can be cooked together with ribbed the last 20 minutes.
- Let rib cool to room temperature for about 20 minutes.
- Serve with sauce, sauerkraut or red cabbage, potatoes and cranberries.
It is customary to drink aquavit or beer with the rib.