3 kg Pork ribs
Salt
Pepper
2 1/2 dl Water

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.