DUBLIN PORK SPARERIBS WITH APPLES
In country households until the turn of the nineteenth century or even later, the pig was 'the gentleman that pays the rent' and was a very prized possession. He met his end in the autumn when the main part of the pork would have been pickled or turned into hams to see the family through the winter, but a few dishes for fresh pork survive and this is one of them.
Provided by Millereg
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Tie parsley, thyme and bay leaf in a bunch.
- Cut the outside fat and rind from the sparerib chops and cut them into thin strips (reserve the fat).
- Peel, core and slice the apples thinly and cut the onions into thin slices.
- Season the chops with salt and pepper.
- Butter a wide casserole dish, put in a layer of apple slices, sprinkle them with half the sugar and spread half the onions over the top.
- Season with salt and pepper and place the chops on top.
- Place the bunch of herbs in the centre.
- Cover with more onions, more apples and the remaining sugar.
- Place the pieces of reserved pork fat criss-crossed in a lattice over the top, pour in the cider, cover the pot and bake at 180°C/ 350°F/ Gas Mark 4 for for 1 hour.
- Lower the heat to 150°C/ 300°F/ Gas Mark 2 and cook for a further hour.
- Skim off the excess fat from the top and turn up the heat to 220°C/ 425°F/ Gas Mark 7 to crisp the crackling and lightly brown the apples to a pale gold colour.
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Asif Qureshi King
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the ribs turned out great. I'll definitely be making this again!
Gavin Skvarj
[email protected]This recipe is a keeper! I'll definitely be making it again.
Abrar Bohar
[email protected]I used a different type of apple than the recipe called for and it didn't turn out as well. I think the Granny Smith apples are the best choice for this dish.
Md Sadihn
[email protected]I substituted chicken broth for the apple cider and it turned out great! This is a really versatile recipe.
Mason Kuter
[email protected]I'm not a big fan of pork ribs, but I really enjoyed these. The apples made them really flavorful.
Brad McGaughey
[email protected]I've made this dish several times and it's always a crowd-pleaser. The ribs are always fall-off-the-bone tender and the apples add a nice touch of sweetness.
peaches georgia
[email protected]These ribs were a bit too sweet for my taste, but my husband loved them.
Mukwanga Trevor
[email protected]I followed the recipe exactly and the ribs turned out perfectly. My family loved them!
Billy Yarbro
[email protected]I was disappointed with this recipe. The ribs were dry and the apples were too tart.
Tumelo MOTAUNG
[email protected]This is my new favorite pork sparerib recipe! The ribs were so tender and juicy, and the apples were the perfect addition.
Husnain Mahavia
[email protected]The ribs were a little tough, but the flavor was amazing. I think I'll try cooking them for a bit longer next time.
Eduardo Macedo
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the ribs and the apples.
Ayah Awamleh
[email protected]These pork spareribs were fall-off-the-bone tender and had a delicious flavor. The apples added a nice sweetness and tartness to the dish.