Ribbe: Norwegian Roasted Christmas Pork Belly : r/food

Christmas is the perfect season to enjoy some special Norwegian traditional delicacies. Online shop reviews in Norway show the Norwegian craze for pork.

Though pork is not part of Norwegian gift ideas the rib made from it can be used as a gift for your loved ones in Norway. How then can you prepare Norwegian pork rib this Christmas, this article will reveal all the processes involved.

Ribbe or juleribbe is one of the most iconic dishes in the traditional Norwegian kitchen. Ribbe is served with traditional side dishes and it is one of the most popular meals on Christmas Eve.

Traditionally, it’s often accompanied by medisterkaker (Christmas meatballs made from pork), sosisser (Christmas sausage), red cabbage, and boiled or mashed potatoes.

What you Need to Cook a Norwegian Rib Pork 

This list is tentative and not final or fixed, it’s a temporary list that you can change according to your wish and taste. 

Ribbe (Christmas Pork Ribs) 


2 kg pork 

3½ tsp salt

2 tsp pepper

2 dl water

The process:

1. The first step is to slice through the rind and a little down into the fat with a very sharp knife. If you slice in squares parallel to the ribs, it becomes easier to divide the pork into good pieces after roasting. Put salt and pepper. After that, wrap it in plastic wrap and leave in the fridge for 2-3 days.

2. Put the pork (rind-side facing up) on top of an upside-down dish inside a rectangular roasting tin, so that it’s slightly raised at the center to make sure that the fat pours off the rind as it roasts. It’s important that the pork belly is almost at the same level on both sides in order to get a nice and equal result.  Thereafter, pour the water onto the pork belly and cover the entire tin with aluminum foil. Seal the foil around the tin tightly, so that the steaming process will be successful.

3. Preheat the oven to 230°C. Place the tin in the middle of the oven and allow it to steam for about 45 minutes.

4. After preheating, remove the aluminum foil and reduce the temperature to 200°C. Return the tin to the oven and roast further for about 2 hours. The roasting time should be the same irrespective of the size of the joint since its thickness is the same regardless of its weight. After about 2 hours, remove from the oven and leave the pork on the counter for 20 minutes before slicing.

5. Normally, the pork rind crisps up on its own. If it doesn’t, carry out the subsequent actions near the end of the roasting period and use the oven’s grill or move the tin to a higher shelf and raise the temperature to 250°C. Keep an eye out to prevent burning the rind. Don’t open the oven because this happens so quickly. If there are only a few crispy spots on the rind, you can wrap them in aluminum foil to prevent burning.

6.  The meat has to be heavily salted to boost juiciness and flavor and that will make the onions too salty to serve. So, one or two will be perfect. 

7. The roast tastes better when paired with typical Christmas sides such boiled or mashed potatoes, red cabbage, traditional Christmas meatballs, and sweetened lingonberries.

So, if you want to cook your own perfect Norwegian pork rib this Christmas, follow all the processes above and you are sure to have a Norwegian pork rib this Christmas. Enjoy! 

By Rehan

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