Kjøleribber

Kjøleribber is a term used in Norwegian meat cutting to refer to a cut from the rib portion of a pig. The cut typically consists of several rib bones with surrounding meat and varying amounts of fat. Kjøleribber are usually sold bone-in, but trimmed boneless variants may also be available in some markets. The name reflects the rib region and the preparation traditions in Norwegian cuisine.

Preparation and cooking methods vary by region and preference. Common approaches include roasting in the oven with the rind on to achieve crackling, braising slowly to tenderize the meat, or grilling for shorter, thicker portions. Seasoning often involves salt, pepper, garlic, and herbs, with optional glazes or marinades. Some cooks smoke kjøleribber to impart additional flavor, particularly in informal or barbecue settings.

Trim and variants. The amount of meat and fat on kjøleribber can differ, and butchers may trim excess fat or leave a fat cap based on customer preferences. While bone-in cuts are common for roasting, boneless preparations are also used for quicker cooking or specific recipes.

Nutrition and usage. Like other pork cuts, kjøleribber provide protein and fat, with nutritional content affected by trimming and cooking method. They are used in everyday meals as well as festive dishes in various Norwegian regions.

See also. Related pork cuts include ribbe (pork rib/roast), spare ribs, and other rib cuts, as well as general guides to pork preparation and grilling.