Roast spare rib of pork. A full rack of pork spare ribs (shown below) incorporates a tempered meaty part called a flap and an elongated meaty section that runs across the length of the rack and is commonly called the brisket bone or the rib tips (it contains the tips of the ribs and is a part of the sternum (breast bones). There are also miscellaneous small bits of meat and extra fat that can be trimmed. Carefully open each packet, and drain the drippings into a saucepan.
Transfer ribs to foil lined pan meat side up. Turn on broiler and brush ribs with sauce and broil until bubbly but not burned. This is a multiple prize-winning master recipe. You can cook Roast spare rib of pork using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Roast spare rib of pork
- Prepare of Olive oil.
- You need of Sea salt.
- It's 2 of onions, peeled with tops and roots removed and cut in half.
- You need 3 cloves of garlic, peeled and left whole but slightly crushed to release the oils.
- It's 1.5-2 kg of pork spare rib joint.
- It's 1/2 tsp of dried thyme.
- It's 1/2 tsp of dried rosemary.
- You need 200 ml of dry white wine.
It has several steps that can be used on pork spareribs, country-style ribs, or pretty much any other type of pork rib; simply adjust oven time up for meatier cuts. Use some soaked wood chips on the barbecue. The smokier the grill, the better the ribs will taste! It ensures that the bottom of the rib roast cooks evenly.
Roast spare rib of pork instructions
- Pre-heat oven time gas mark 7 or electric equivalent. Normally about 220C or 180C on my Circotherm.
- If not already done by butcher, score the skin but do not cut into the meat. Rub sea salt into the cuts and drizzle olive oil over the skin. Turn joint over and lightly season other side. Return to skin-side up and sprinkle on the thyme and rosemary..
- Put a little olive oil in your roasting dish, roll the onion halves and garlic cloves in the oil to cover thoroughly and place towards the centre of the dish. Place the joint skin-side up on top of the vegetables and put into the pre-heated oven..
- After 30 minutes check that the crackling has turned golden-brown. Carefully pour the wine into the roasting dish so that it goes around the meat but not over it. Lower the temperature to gas mark 4 (electric equivalent about 180C, Circotherm 160C) and cook for a further 30 minutes per 500g of meat weight..
- Check that meat is properly cooked, then remove from oven (leaving the onions and garlic in the roasting dish), cover with foil and allow to rest for 20-25 minutes..
- Use the juices and vegetables to make gravy. Carve the meat and serve with roast potatoes plus vegetables of your choice. Also an apple or other sauce if wished..
A pork rib roast is basically a pork loin with the ribs still attached. Another way of thinking about it is a pork rib roast that it's a pork version of a rack of lamb. The joint that they recommend is "spare rib of pork" for best flavour. This is not spare ribs but collar of pork that has been rolled and tied by the butcher. It will shrink in the cooking and anything smaller will end up too dry.