Norwegian Ribbe | Lechon Belly |Roasted Pig

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.

Soak birch branches in water for at least 12 hours before use.

Prepare the lamb ribs by trimming excess fat and seasoning with salt and pepper.

Layer soaked birch branches in a large pot, creating a rack for the ribs.

Place the seasoned lamb ribs on top of the birch branches in the pot.

Add water to the pot until it reaches just below the ribs, ensuring the branches remain above water.

Cover the pot and steam the ribs over low heat for 4-6 hours, adding water as needed to prevent burning.

Once the ribs are tender, remove them from the pot and preheat the oven to 400°F (200°C).

Place the ribs on a baking sheet and roast in the oven for 15-20 minutes until the surface is crispy and browned.

While the ribs roast, boil potatoes until tender, then drain and mash with butter and cream.

Prepare sauerkraut by simmering with onions, carrots, and garlic until softened.

Serve the crispy ribs with mashed potatoes, sauerkraut, and a garnish of lingonberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens