Pinnekjot

lamb ribs

🥗Healthier: pork ribs

💰Cheaper: beef ribs

Pork is often more affordable than lamb, while beef provides a different flavor profile.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine is often less expensive.

Place the ribs in a large container and work the salt into the meat, making sure every part is covered.

Leave to rest somewhere cold or in the fridge for 24 hours per Kg, turning every 12 hours.

Brush the excess salt off and hang in a cool & dry location to dry for 4-6 weeks.

Separate the ribs lengthwise and place to soak in cold water overnight.

In a large pan or cauldron, build a grid with the birch sticks by criss-crossing the sticks in the bottom.

Add water to the pan to just about cover the sticks.

Place the ribs on top of the grid and cover the pan with a lid.

Steam the meat for 2-3 hours on low heat, adding water occasionally to prevent it from going dry.

When the meat falls off the bone, it is done.

Optionally, grill the meat for about 15-20 minutes to crisp prior to serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens