Norwegian pork ribs from Cook, Eat, Repeat: Ingredients, Recipes and Stories (page 265) by Nigella Lawson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Savoury rhubarb sauce; Roast rhubarb salsa; House special slow-cooked peas; Root vegetable mash; Fennel gratin; Jansson's temptation; Roast quinces; Roast harissa parsnips; Pickled red cabbage; Scandi cucumber salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stepharama1 on January 03, 2022

    Excellent flavor but the bottom of the ribs got a bit charred.. I suggest using extra large onions and dividing each onion only in half rather than thirds (one more onion will be necessary) to prop up the ribs in the pan. Also monitor that the ribs are not drowning in the rendered oil and thus slowly charring in the hot oil. Once you read through the long recipe, this becomes a low stress dish as most of the cooking is done low and slow in the oven.

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