PORK SPARE RIBS RECIPES RECIPES
MAPLE-GLAZED PORK SPARE RIBS | PORK RECIPES | JAMIE OLIVER
Spare ribs are not actually ribs, but a cut of meat between the shoulder and the neck. It’s the same size and shape as a meaty bone-in rib, hence the common misnomer. In the US they’re called country ribs.
Total Time 2 hours 20 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 180ºC/gas 4.
- Season the ribs with sea salt and black pepper. Heat 1 tablespoon of oil in a lidded, ovenproof dish over a medium-high heat. Add the ribs, and brown in 2 batches, on all sides for 7 to 10 minutes.
- Peel and finely dice the onions. Peel the garlic.
- Drain any excess oil from the pan, add the onion and garlic and season with salt and pepper. Cook for around 4 minutes, or until the onion begins to brown.
- Add the maple syrup and bring to the boil, then reduce until the bubbles become slow and thick.
- Add the vinegar and cook for about 3 minutes, until well reduced. Add the chicken stock, return the ribs to the pan and bring to the boil.
- Put the lid on and place in the oven for 2 hours, or until the ribs are tender and flake with a fork, turning halfway through, and removing the lid for the last 30 minutes. Check on the ribs regularly to make sure the pan has enough liquid, adding 50ml of water at a time to keep the juices from running dry and burning.
- Serve the maple-glazed pork with your favourite vegetables.
Nutrition Facts : Calories 416 calories, FatContent 26.5 g fat, SaturatedFatContent 9.2 g saturated fat, ProteinContent 28.4 g protein, CarbohydrateContent 15.4 g carbohydrate, SugarContent 12.1 g sugar, SodiumContent 0.5 g salt, FiberContent 0 g fibre
RIBS RECIPES | BBC GOOD FOOD
A cheap cut of meat that's best served in a tasty, sticky marinade and slow-cooked until tender. Try one of our favourite pork and beef rib recipes.
Provided by Good Food team
Number Of Ingredients 1
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Spare ribs, also called "spareribs" or "side ribs", are taken from the belly side of the rib cage, below the section of back ribs and above the sternum (breast bone).Spareribs are flatter and contain more bone than meat, but more fat that can make the ribs more tender than back ribs. The term spare ribs …
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EASY SWEET-SOUR SPARE RIBS - HAWAIIAN ELECTRIC
Jul 01, 2002 · I have tried many Sweet & sour spare ribs recipes, and this one is a keeper! I definitely agree Dark brown sugar produced more appetizing color of the ribs & the sauce. I added sliced …
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