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Norwegian Christmas Rib


This recipe is probably the most eaten around Norwegian Christmas tables. Their rind can’t be crispy enough. This classic Scandinavian dish is eaten on 24th of December. Well, we also have it for every Christmas lunch, Christmas party and lots of other times with work and friends before Christmas Eve. But traditions must be kept sacred and within the family. It gets difficult when families meet, and you need to serve both Pork Rib and Lamb Ribs. This dish would typically be served with a particular kind of meatballs (medister kaker) and Christmas Sausage. Only possible to buy in Norway around Christmas.


European Measurements

  • Whole Pork Rib
  • Salt & Pepper
  • Tin foil or an onion
  • 3 dl. water

For the US measurements click the button down below


Download recipe here


  1. Start by seasoning on both sides of the pork rib with salt and pepper.
  2. Place a large onion, or roll up some tin foil and place under the middle of the rib.
  3. Cover baking pan with tin foil.
  4. Bake at 375oF for 50 minutes
  5. Remove tin foil, so you can start cutting the rind into squares.
  6. When it’s being served, you want the rind to be tasty and crispy cracklings.
  7. Place back into the oven, turn the oven fan mode on, and turn up the heat to 390o It should be in for 60 more minutes.
  8. After 1 hour you should turn up the heat to 435oF for another 25 minutes. (To get that rind crispy.
  9. The last three minutes turn on the grill on the oven. Make sure to watch it, so it doesn’t get burned.
  10. Serve with tasty potatoes, mashed rutabaga, and sauce made with some fat left from the pan.
  11. Most Norwegians would serve this dish with special meatballs and smoked Christmas Sausage.

Oven Temperature
190-225 Celsius

375-435 Fahrenheit



Summary Crispy pork that smells amazing. Combined with medister, sausages, and potatoes. It's a feast many Norwegians would eat daily 2 weeks from Cristmast day and up to their final traditional Christmas eve dinner. It must be that delicious right?

Taste ( if crispy)

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