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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Amanda Frank
[email protected]Overall, I thought this recipe was good. The ribs were tender and flavorful. I would definitely make it again.
ESTER SHIKOYENI
[email protected]These ribs were a little too spicy for my taste, but they were still good. I would recommend using less chili powder next time.
Luvuyo Tsibani
[email protected]I'm not a fan of pork ribs, but I thought this recipe was pretty good. The apples added a nice sweetness to the dish.
Hisham Maruf
[email protected]This recipe was a good starting point, but I made a few changes to suit my taste. I added more garlic and paprika to the rub, and I used a different type of apple.
Dexter Jordan
[email protected]I'm glad I tried this recipe, but I won't be making it again. It was just okay.
Rihani NGOBENI
[email protected]I would not recommend this recipe. It was a waste of time and money.
Kabi Joshi
[email protected]These ribs were a huge disappointment. They were dry, tough, and tasteless.
Frederick McFall
[email protected]I followed the recipe exactly and the ribs were tough and overcooked. I'm not sure what went wrong.
Gamalakhe Mbata
[email protected]The ribs were a bit dry, but the flavor was good.
victor iwu
[email protected]These ribs were a little too sweet for my taste. I would recommend using less apples or adding a little more salt to the rub.
Sithil Liyanage
[email protected]I've made this recipe several times and it always turns out great. It's a crowd-pleaser for sure.
Carleigh Payne
[email protected]This is my new favorite pork rib recipe. The ribs were fall-off-the-bone tender and the sauce was perfect.
Benda Vybz
[email protected]I'm not usually a fan of pork ribs, but these were amazing! The meat was so tender and the apples added a great flavor.
XToriTwilightX
[email protected]These ribs were delicious! I especially liked the crispy skin.
Kodo Rinom
[email protected]I made this dish for a party and it was a huge success! Everyone raved about the ribs and asked for the recipe.
Yasmani Cuesta
[email protected]This recipe is a keeper! The ribs were so flavorful and juicy. I loved the combination of the apples and the pork.
Me Sajjad Hossain
[email protected]I followed the recipe exactly and the ribs turned out perfectly. The only thing I would change is to add a little more salt to the rub.
Khalifa Rasuli
[email protected]These Dublin pork spareribs were a hit with my family! The meat was fall-off-the-bone tender and the apples added a delicious sweetness to the dish. I will definitely be making this again.