A Recipe for
Ribbe
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
This Recipe for Ribbe is one of thousands in the Recipes-to-go Meat Cookbook.
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
If you enjoy this Ribbe Recipe - you should enjoy the recipe collections you can find on the websites below:
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
This is a recipe for Ribbe from the recipe cookbook of Recipes-to-go (Meat)
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Food Tip |
The steak should be without the pork chop part. If you prefer to use a
loin, extend the time in the oven to 2 1/2 - 3 hours. Break the ribs
every 5 centimeters. Make a checkerboard pattern on the skin side
with a sharp knife. 1-2 days before the steak goes in the oven rub it
with salt and pepper and lay it with the skin-side down. Heat the
oven to 230 C. Put the steak in with the skin-side down. Put some
water in the tray with it. Cover the steak. Let it be for 20 minutes.
Take away the cowering, turn the steak, reduce temperature to 175 C.
Place it high in the oven. Ready after 1 1/2 to 2 hours. Be sure that
the skin does not get black, it should just be slightly crispy. Cut
into pieces; between the ribs and where you broke the bones. When
served warm it should be accompanied by surkaal, sweet mustard and
hot fat. Is also served cold. Either in pieces or sliced to go on a
loaf of bread. Norwegians still prefer it with sweet mustard.
Serves: 10
Ribbe Recipe brought to you by Recipes To-Go