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Overhead close-up of a plated tender lamb rib with crispy edges, a scoop of creamy yellow rutabaga mash, and a single boiled potato.

Norwegian Pinnekjøtt (Cured Steamed Lamb Ribs)

Salt-cured, air-dried lamb ribs slowly steamed until fall-off-the-bone tender — then finished under the broiler for irresistibly crispy edges. This classic Norwegian Christmas dish is rich, smoky, and deeply satisfying.
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Prep Time 12 days
Cook Time 3 hours
Total Time 12 days 3 hours
Servings: 6
Course: Dinner / Main Course
Cuisine: Norwegian
Calories: 850
Ingredients Method

Ingredients
  

For the cure (skip if using store-bought pre-cured pinnekjøtt)
  • 4–5 lbs (1.8–2.3 kg) bone-in lamb or mutton ribs, separated into individual ribs
  • 3 cups (700g) non-iodized coarse salt (kosher or pure sea salt)
For cooking
  • Cold water to soak (several changes over 30–36 hours)
  • Birch sticks or a metal steamer rack
  • 2 cups (480ml) water for steaming, plus more as needed
  • A few sprigs of fresh or dried thyme (optional)

Method
 

Cure the ribs (Days 1–3)
  1. Rub all sides of the ribs thoroughly with coarse salt. Pack into a deep container or large zip-lock bag. Cover completely with remaining salt. Refrigerate for 48–72 hours.
Air-dry (Days 3–8)
  1. Remove ribs from salt and pat dry with paper towels. Place on a wire rack in a cool, well-ventilated space. Dry for 3–5 days minimum. Longer drying (up to several weeks) will intensify flavor.
  2. Soak (30–36 hours before cooking)
  3. Submerge ribs in cold water in a large container. Refrigerate. Change the water once after 12–15 hours. Soak a full 30–36 hours total.
  4. Prepare the steaming pot
  5. Place birch sticks or a steamer rack at the bottom of a large, heavy pot. Add 2 cups / 480ml of water — it should not touch the rack. Add thyme sprigs if using.
Steam
  1. Arrange the soaked ribs on the rack in a single layer. Cover tightly with a lid. Steam over medium-low heat for 2.5–3 hours. Check water level every 30–40 minutes and add more as needed.
Broil for a crispy finish (optional but highly recommended)
  1. Transfer cooked ribs to a foil-lined baking sheet. Broil on high for 3–4 minutes until the fat crisps and edges turn golden.
Serve
  1. Plate the ribs on a large platter alongside rutabaga mash and boiled potatoes. Serve immediately and enjoy.