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Roast spare rib of pork
Roast spare rib of pork

Before you jump to Roast spare rib of pork recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

Many of us have been taught to believe that comfort foods are terrible and should be avoided. At times, if your comfort food is a sugary food or another junk food, this is very true. Otherwise, comfort foods can be extremely nutritious and good for you. Some foods actually do raise your mood when you consume them. When you feel a little down and need an emotional boost, try a couple of these.

If you want to battle depression, try consuming some cold water fish. Cold water fish like tuna, trout and wild salmon are chock full of DHA and omega-3 fatty acids. These are two substances that increase the quality and function of the grey matter in your brain. It’s true: consuming a tuna fish sandwich can actually help you overcome depression.

So you see, you don’t need to eat all that junk food when you wish to feel better! Try these tips instead!

We hope you got benefit from reading it, now let’s go back to roast spare rib of pork recipe. You can have roast spare rib of pork using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roast spare rib of pork:
  1. Provide Olive oil
  2. Get Sea salt
  3. Take 2 onions, peeled with tops and roots removed and cut in half
  4. Use 3 cloves garlic, peeled and left whole but slightly crushed to release the oils
  5. Use 1.5-2 kg pork spare rib joint
  6. You need 1/2 tsp dried thyme
  7. Get 1/2 tsp dried rosemary
  8. Take 200 ml dry white wine
Steps to make Roast spare rib of pork:
  1. Pre-heat oven time gas mark 7 or electric equivalent. Normally about 220C or 180C on my Circotherm
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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