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Juleribbe, Norwegian

Juleribbe is served on Christmas eve in Norway. No Matter What!

Ingredients
  • 1 loin rib of pork roast - with skin
  • Salt
  • Pepper
  • Water
Preparation Instructions

Make a checkerboard pattern on the skin side of the roast with a sharp knife. 1-2 days before the roast 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 roast in with the skin-side down. Put some water in the tray with it. Cover the roast. Let it sit for 20 minutes. Take away the covering, turn the roast, reduce temperature to 175° C. Place it high in the oven. Ready after 1 ½ to 2 hours. Be sure that the skin does not get black, it should just be slightly crispy.

Contributed by Marit, 2007

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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