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Below are the ingridients that are needed to make a heavenly Roast spare rib of pork:
- Provide of Olive oil.
- Get of Sea salt.
- Get 2 of onions, peeled with tops and roots removed and cut in half.
- Use 3 cloves of garlic, peeled and left whole but slightly crushed to release the oils.
- Get 1.5-2 kg of pork spare rib joint.
- Prepare 1/2 tsp of dried thyme.
- Prepare 1/2 tsp of dried rosemary.
- Take 200 ml of dry white wine.
Done with the ingridients? Here are the instructions on preparing Roast spare rib of pork:
- 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 standing rib roast (beef) is the same as a rack of lamb is the same as a bone-in pork roast or pork crown roast. Beef short ribs are pretty much the same as pork spare ribs, but don't ask for beef spare ribs because there is no such thing. Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with If salt pork is too robust for the appetites to be served, season delicately with salt, pepper, and a little butter, and roast a fresh spare-rib to serve with them. 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.
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