Christmas's Best Ribs

by Pia Haugseth
100 min
Christmas's Best Ribs


  • 250 g ribs
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 dl water


  1. There are several types of ribs on the market, and in this recipe we use meat from outdoor pigs. There are several reasons for this; among other things, the pig has better welfare, and the meat usually has more fat. The fat makes the meat more juicy and has a richer taste. We fry the ribs for a long time, to get the meat as tender as possible.
  2. Cut squares in the swear of the meat. Season well with salt and pepper, wrap the meat and let it rest in the fridge for 2-3 days.
  3. Place the meat in a fireproof dish or long pan, with a plate or aluminum foil in a ball underneath. You do this so that the fat will drain from the ribs.
  4. You should now steam the meat. Put water in the fireproof dish, cover with aluminum foil and bake the meat at 190 degrees for 50 minutes.
  5. Remove the foil and reduce the temperature to 160 degrees Celsius. Continue to cook the ribs for about 2 hours.
  6. In the meantime, you can make side dishes. Red cabbage, sauerkraut, prunes, oven-baked apples and almond potatoes, as well as a good Christmas sauce.
  7. When the ribs are done, make the swear extra crispy. Take the ribs out of the oven and increase the heat to 250 degrees or use the oven's grill element. It is important to focus on what you are going to do now. It is very easy to burn the smear. Put the ribs back in the oven and close the oven door. If parts of the ribs is done, and you cover it with aluminum foil so it will not burn.
  8. Let the ribs rest for 15-20 minutes before serving.