Roast spare rib of pork. Fajita seasoning is the secret ingredient to these fall-off-the-bone ribs. You'll want to plan head though. Ribs this juicy and tender needs to be cooked low and slow--but they're worth the wait!
Use Cajun seasoning or seasoned salt. Place the browned rib roast on the vegetables, bones facing down. Pour the wine or chicken broth in the pan. You can have Roast spare rib of pork using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Roast spare rib of pork
- You need of Olive oil.
- It's of Sea salt.
- It's 2 of onions, peeled with tops and roots removed and cut in half.
- It's 3 cloves of garlic, peeled and left whole but slightly crushed to release the oils.
- Prepare 1.5-2 kg of pork spare rib joint.
- You need 1/2 tsp of dried thyme.
- It's 1/2 tsp of dried rosemary.
- You need 200 ml of dry white wine.
Inexpensive and full of flavour, spare ribs can be grilled, barbecued, roasted or slow-cooked. Not to be confused with spare rib roast (a large joint from the shoulder of the pig) they are usually sold as a whole rack, or cut into individual ribs that have been trimmed. Crown rib roast of pork with apples. Button ribs are flat, circular-shaped bones located at the sirloin end of the loin.
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..
They are not actually ribs, as they are not taken from the rib cage. The button ribs consist of the last four to six bones on the backbone; they do not have actual ribs connected to them. The spare ribs are a cut of pork that comprises a section of the rib cage of the pig. They start at the end of the very popular Baby Back Ribs located on Pork spare ribs are typically removed before the bacon located underneath them is accessed. They have flat bones with meat concentrated in between.