Dublin Pork Spareribs with Apples
- 6 slices sparerib pork chops
- 4 sharp cooking apples
- 3 onions
- Fresh ground pepper, to taste
- 1 tablespoon brown sugar
- Bay leaf
- 6 ounces dry still cider (in Ireland, this would be hard alcoholic cider)
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- 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
- 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 center. Cover with more
onions, more apples and the remaining sugar. Place the pieces
of reserved pork fat crisscrossed in a lattice over the top.
- Pour in the cider, cover the pot and bake at 180 degrees C/350
degrees F/Gas Mark 4 for for 1 hour.
- Lower the heat to 150 degrees C/300 degrees 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 degrees C/425 degrees F/Gas Mark 7 to crisp the crackling
and lightly brown the apples to a pale gold color.
Yield: 6 servings
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