Nigella Norwegian Pork Ribs are made with bone-in belly pork, garlic, sea salt, juniper berries, dill, and onions. This recipe creates juicy, slow-roasted pork with golden crackling and deep aromatic flavor. It takes about 4 hours and 15 minutes to prepare and serves 4–6 with leftovers.
Nigella Norwegian Pork Ribs Ingredients
- 2.5–3kg bone-in belly pork, prepared as per recipe instructions
- 3 fat cloves of garlic
- 3 x 15ml tbsp sea salt flakes (or 1½ tbsp fine sea salt)
- 1 tsp juniper berries
- A large bunch (or 2 x 20g packets) of dill
- 2 onions
- 250ml hot water from a just-boiled kettle
How To Make Nigella Norwegian Pork Ribs
- Bring Pork to Room Temperature: Take pork out of the fridge 1 hour before cooking; lay rind-side down.
- Make Seasoning Paste: Crush garlic, 2 tbsp salt, juniper berries, and dill stalks into a green paste.
- Season the Pork: Stuff the paste into the bone troughs; press in dill fronds and salt the rind.
- Prepare Roasting Tin: Slice onions and use to prop pork rind-side up with one end slightly elevated.
- Preheat Oven: Let pork rest in the tin for 1 hour while preheating oven to 220ºC/200ºC Fan.
- Steam and Soften Rind: Pour 250ml hot water into the tin, cover with foil, and roast for 45 minutes.
- Score Rind: Remove foil; cut squares into the softened rind using a sharp knife.
- Slow Roast: Lower oven to 170ºC/150ºC Fan and roast uncovered for 2½ to 3 hours.
- Finish Crackling: Raise oven back to 220ºC/200ºC Fan and roast for 15 minutes until crispy.
- Carve and Serve: Let rest briefly, then slice between ribs and serve with bits of crackling.
Recipe Tips
- Score After Steaming: It’s easier to cut through softened rind than raw.
- Prop Up the Pork: Elevating one end helps fat drain off the rind for optimal crackling.
- Watch the Final Roast: Crackling can burn quickly—keep a close eye.
- Use Shears for Crackling: Poultry shears make cutting through crisp skin simpler.
What To Serve With Norwegian Pork Ribs
These ribs are best served with boiled or roasted potatoes, tangy red cabbage, and a sharp mustard or pickled cucumbers. A crisp beer or aquavit also complements the rich meat beautifully.
How To Store Norwegian Pork Ribs
Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to restore crackling.
Freeze: Wrap tightly and freeze portions for up to 2 months. Thaw and reheat until piping hot.
Norwegian Pork Ribs Nutrition Facts
- Calories: 560
- Total Fat: 42g
- Saturated Fat: 16g
- Carbohydrates: 3g
- Sugar: 1g
- Protein: 42g
- Sodium: 680mg
FAQs
Do I need to marinate the pork overnight?
No, the intense salt and herb paste infuses the meat during cooking.
Can I skip the juniper berries?
You can, but they add a distinctive Nordic flavor worth keeping.
Why is one end raised during roasting?
It allows fat to drain off and keeps the crackling dry and crisp.
Is it better with or without foil?
Start with foil to soften the rind, then roast uncovered for crispness.
What if my crackling doesn’t crisp up?
Give it a final blast under a hot grill—just watch closely to avoid burning.
Nigella Norwegian Pork Ribs
Description
Bone-in pork belly slow-roasted with garlic, dill, and juniper until meltingly tender with golden, crunchy crackling.
Ingredients
Instructions
- Let pork come to room temp 1 hour before roasting
- Crush garlic, salt, juniper, and dill stalks into paste
- Stuff paste into bone cuts; add dill fronds; salt rind
- Set pork on onion slices in roasting tin, one end higher
- Add water, cover with foil, roast 45 min at 220ºC
- Remove foil, score rind into squares
- Lower oven to 170ºC, roast uncovered 2½–3 hrs
- Increase to 220ºC, roast 15 min for crackling
- Rest briefly, slice ribs between bones to serve
Notes
- Use foil to soften rind early—critical for crackling
- Carve with shears for clean cuts through skin
- Avoid over-salting; most of the onions may be too salty
- Serve leftover pork in sandwiches or fried rice