Best 2 Dublin Pork Spareribs With Apples Recipes
Discover the tantalizing flavors of Dublin Pork Spareribs with Apples, a traditional Irish dish that blends sweet and savory notes in perfect harmony. This culinary delight features fall-off-the-bone pork spareribs braised in a rich sauce made with crisp apples, aromatic onions, and a hint of Irish whiskey. The result is a succulent and flavorful dish that's perfect for a hearty family meal or a special occasion feast. Accompanying this main course are two delectable recipes: Dublin Champ, a creamy mashed potato dish infused with scallions and butter, and Honey-Glazed Carrots, a vibrant side dish that adds a touch of sweetness to the meal. Get ready to embark on a culinary journey to the heart of Ireland with these authentic and flavorful recipes.
Here are our top 2 tried and tested recipes!
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.
BAKED SPARERIBS WITH SAUERKRAUT AND APPLES
Make and share this Baked Spareribs With Sauerkraut and Apples recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 2h8m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450°F degrees.
- Cut ribs into serving pieces.
- Place in 13x9-inch pan; sprinkle with salt and pepper.
- Bake uncovered for 20 minutes.
- Reduce oven to 350°F degrees.
- Remove ribs; drain fat from pan.
- In same pan, combine sauerkraut, sugar, apples, onion, and water.
- Spread it all out evenly.
- Put ribs on top; bake uncovered for 1 1/2 hrs, stirring occasionally.
Tips and Conclusion
Tips:
- Use a variety of apples for a more complex flavor. Granny Smith, Honeycrisp, and Braeburn are all good choices.
- If you don't have apple cider, you can substitute apple juice or water.
- To make the sauce ahead of time, simply cook the apples and onions until they are soft, then let cool and refrigerate for up to 3 days. When ready to serve, reheat the sauce over low heat until warmed through.
- Serve the pork spareribs with mashed potatoes, roasted vegetables, or a simple green salad.
- Leftover pork spareribs can be refrigerated for up to 3 days or frozen for up to 3 months.
Conclusion: Dublin pork spareribs with apples is a classic Irish dish that is sure to please everyone at your table. The ribs are braised in a flavorful sauce made with apples, onions, and spices, and they are fall-off-the-bone tender. The apples add a touch of sweetness and tartness to the dish, and the spices give it a warm and inviting flavor. This dish is perfect for a special occasion or a casual weeknight meal.
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