clove-rind-crackling Christmas Rib isn't just for Christmas dinner but the whole Christmas season.  Likewise with the other traditional dishes lutefisk and pinnekjøtt.  Roast rib eating can start as early as November, in fact, you can buy rib all year round from the frozen section of the supermarket.  But fresh rib is typical for Christmas. roasting-rib Norwegians have a special way of crackling up the rind.  Back home I'm used to salting up the strips of rind for at least 30mins.  The salt draws out the moisture and then you pad it dry.  With salted rind and a bit of oil the pork is then fried in a hot oven for about 20mins before reducing the temp to cook the rest of the meat.  In Norway they tightly score the rind and then steam it in the oven on a rack-pan with water and tin foil.  This helps to separate the scores and puffs up the rind.  The foil is then taken off and the rest of the meat is cooked.  It makes Norwegian crackling turn out a little different than I'm used to but it is still mighty fine to eat.  (For the Norwegian way of roasting rib check out Moose's post Christmas Rib for recipe, tips and tricks.) roast-rib Moose is our family ribbe chef - his roast ribs turns out perfect every time.  He takes great care with the crackling and likes to spice it up a bit with pepper, rosemary or cloves.  Potatoes, sauerkraut and tyttebær/cranberry sauce are regulars on the plate.  Farmor makes her carrot rice (you guessed it, just rice and carrot) and gravy from one of her home-make gravy balls. ribbe-roast The Norwegian way to eat rib is with your plate loaded.  I haven't quite got the knack of it yet.  As you can see from my plate above, I like a dainty portion.  Moose on the other hand practices Norwegian tradition like a pro.  The plate below is just his first helping.  Normally his plate doesn't look as pretty but he put on a show for the camera. ribbe-plate For the Norwegian way of roasting rib check out Moose's post Christmas Rib for recipe, tips and tricks. 

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