Pork Ribbe night

"Ribbe is served for Christmas Eve dinner in many Norwegian homes. It is easy to prepare and, if so desired, can be baked the day ahead and served cold. However, the thrill of Christmas Eve would vanish in our home if the heavenly aroma of ribbe or skinkestek (roasted fresh ham) and surkaal didn't fill the air. If cold loin of pork is your choice, make certain that the accompaniments such as boiled potatoes, gravy, and surkaal are served piping hot." - Sons of Norway


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