Traditional Norwegian Steamed Salt-Cured Lamb Ribs

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A cornerstone of Norwegian Christmas dinner, these salt-cured and air-dried lamb ribs are soaked overnight to mellow the salt, then gently steamed over birch sticks until the meat slips cleanly from the bone. The rich, deeply savory ribs are traditionally served with a buttery rutabaga mash and plain boiled potatoes.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 52 gFat
• 22 gSaturated Fat
• 28 gCarbs
• 5 gFiber
• 8 gSugar
• 48 gProtein
• 2400 mgSodium
• 1120 mgPotassium
• 110 mgCalcium
• 4.2 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the lamb ribs

• 3 lbs (1.5 kg) salt-cured, air-dried lamb rib racks
• Cold water for soaking (about 8 quarts, changed 3 times)
• 8-10 dried birch sticks (or a steamer rack)
• 2 quarts water for the steamer pot

For the rutabaga mash (kålrabistappe)

• 1 medium rutabaga (about 1.5 lbs), peeled and cubed
• 3 medium Yukon gold potatoes, peeled and cubed
• 3 tbsp unsalted butter
• 1/3 cup heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground white pepper
• Pinch of ground nutmeg

For serving

• 4 small boiled potatoes per person
• Optional: 8 oz cooked Norwegian lamb sausage, warmed
• Lingonberry jam, for serving

Directions

1. Place the salt-cured lamb ribs in a large bowl or pot and cover with cold water. Refrigerate and soak for 24 to 36 hours, draining and replacing the water 3 times during the soak to draw out excess salt. The ribs should feel only lightly seasoned on the tongue after soaking.
2. When ready to cook, arrange the birch sticks across the bottom of a large stockpot. (If you don't have birch sticks, set a rack or crumpled foil balls in the pot so the ribs sit above the water.) Add 2 quarts of water and bring to a boil over high heat.
3. Rinse the soaked ribs under cold running water and pat dry. Stand the rib racks upright on the birch sticks, bone-side down and meat-side up, leaning them against each other so steam circulates around every piece.
4. Cover the pot tightly with a lid, reduce the heat to medium-low, and steam the ribs for 2 to 2.5 hours. Check the water level every 30 to 45 minutes and add more boiling water if it drops below the birch sticks. The ribs are ready when the meat pulls away easily from the bone and the bones slide out clean.
5. While the ribs steam, prepare the rutabaga mash: place the cubed rutabaga and potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 20 to 25 minutes, until fork-tender.
6. Drain the vegetables well and return them to the hot pot over low heat for 1 minute to dry out. Mash with a potato masher or pass through a ricer, then beat in the butter, heavy cream, salt, white pepper, and nutmeg until smooth and creamy. Keep warm covered.
7. Boil the serving potatoes in salted water until tender, about 15 minutes. Warm the lamb sausage in a small skillet if using.
8. Transfer the steamed ribs to a large wooden board or platter and let rest for 5 minutes. Slice between the bones into individual riblets.
9. Pile the rutabaga mash alongside boiled potatoes on warmed plates, arrange 3 to 4 riblets per person, and add a sausage slice if desired. Serve immediately with a spoonful of lingonberry jam on the side.

Cook’s Notes

• True pinnekjøtt ribs are available from Norwegian specialty importers or Scandinavian markets from late October through December. Order well ahead of the holiday.
• If you cannot find birch sticks, use a wire rack elevated on foil-wrapped bricks or canning jar rings inside the pot; the goal is to keep the meat above the water so it cooks in pure steam.
• Taste a tiny corner of a rib after the final rinse. If it is still intensely salty, soak it for another 6 to 12 hours in fresh cold water before steaming.
• Save the bones and any trimmed fat to simmer with vegetables for a rich lamb stock, the base of the next-day pinnekjøttsuppe.
• Leftover ribs are delicious the next day: shred the meat, pan-fry it in butter until crisp at the edges, and serve on dark rye bread with mustard.

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