This recipe is one of 3-4 traditional Norwegian Christmas dinners. Here are the recipes and some tips on matching red wine:

Ingredients:
500g of ribs pr. Person, Salt, pepper and water.

The Recipes
Saw through the bone so the ribs can be pulled apart for serving. Score the rind. Rub with salt and pepper 1 or 2 days before roasting. Pour 2 dl (3/4 cup) water into the roasting dish, and cover the ribs with foil. Roast in the middle of the oven at 230°C for 30 – 40 minutes. Remove the foil and lower to 200°. Roast spare ribs for a further 1 1/2 hours and midribs for a further 2 – 2 1/2 hours. Leave for 20 minutes before carving.
Serve with pork sausage patties, Christmas sausages, the juice, sauerkraut, cranberries and any other family favorites.

Here are 4 wines that we have tried out:

1. Masi Passo Doble Malbec Corvina 2006 for about 130.- NKr.

2. Château Ferran 2003 for about 170.- NKr.

3. Bodegas Lan Gran Reserva 1996 for about 189.- NKr.

4. Niepoort Vinhos Batuta Tinto 2004 for about 499.- NKr.

Click on the wines to read more about them and to see how we liked them.

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