3 1/2 lbs. sheep ribs
20 new potatoes
1/4 tsp. ground nutmeg
birch sticks with the bark removed
Separate the ribs lengthwise and place to soak in cold water overnight.
In a large pot, build a grid with the birch sticks by crisscrossing the sticks in the bottom of the pot.
Fill the pot with water to the top, but not over the grid. Add the ribs and cover, allowing the meat to steam for 2-3 hours on low heat. Be sure to add water occasionally to make sure the pot does not go dry. When the meat falls off the bone, it is done.
If you choose, you can put the meat on a grill for about 15-20 minutes to crisp prior to serving.
One of the most common sides served with Pinnekjøtt is mashed swede (rutabaga) or turnip. To prepare, cut the turnip into large pieces and boil until soft. Drain off the water and mash with a tablespoon of butter and some of the cooking juice from the ribs until you reach the desired consistency.
Boil the potatoes and carrots.
Serve the Pinnekjøtt on warmed plates with the mashed turnips, boiled potatoes and carrots.