Roast spare rib of pork
Roast spare rib of pork

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, roast spare rib of pork. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Pork rib roast is also referred to as rack of pork (it also may be labeled center-cut pork loin). The cut comes from the rib area of the loin, so it contains a bit more fat which makes it very flavorful.

Roast spare rib of pork is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Roast spare rib of pork is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook roast spare rib of pork using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roast spare rib of pork:
  1. Get Olive oil
  2. Get Sea salt
  3. Get 2 onions, peeled with tops and roots removed and cut in half
  4. Take 3 cloves garlic, peeled and left whole but slightly crushed to release the oils
  5. Prepare 1.5-2 kg pork spare rib joint
  6. Take 1/2 tsp dried thyme
  7. Prepare 1/2 tsp dried rosemary
  8. Prepare 200 ml dry white wine

Place the browned rib roast on the vegetables, bones facing down. Pour the wine or chicken broth in the pan. If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat. Transfer ribs to foil lined pan meat side up.

Instructions to make Roast spare rib of pork:
  1. Pre-heat oven time gas mark 7 or electric equivalent. Normally about 220C or 180C on my Circotherm
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat. Transfer ribs to foil lined pan meat side up. 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.

So that is going to wrap it up with this special food roast spare rib of pork recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!