Ribbe is a traditional Norwegian Christmas dish, primarily made from pork belly with the ribs intact, renowned for its crispy rind and juicy meat. It is one of the most popular Christmas meals in Norway, often served on Christmas Eve alongside traditional sides such as boiled or mashed potatoes, red cabbage (rødkål), sweet and sour cabbage (surkål), carrots, Brussels sprouts, and sometimes medisterkaker (pork meatballs) and sosisser (sausage). The preparation typically involves salting the pork belly for 2–3 days to enhance flavor and texture, followed by roasting it with the rind facing up, often using a method that raises the center of the meat to allow fat to drain, and finishing with high heat to achieve a crisp, crackling rind. The dish is celebrated not only for its taste but also for its cultural significance, with the successful creation of a perfectly crispy rind being a point of pride among home cooks. Leftovers are commonly enjoyed cold, often wrapped in lefse with a side of sjøsau (a type of sauce) for dipping.
