Dublin Pork Spareribs With Apples Recipes

Steps:

• 1. Place ribs in a large pan or resealable plastic bag. Combine marinade ingredients. Pour marinade over the ribs. Place in the refrigerator and marinate for at least eight hours.
• 2. Remove ribs from the refrigerator. Discard the marinade. Prepare a charcoal grill for medium heat. Place ribs on the grill. Cook for 30 minutes, flipping halfway through.
• 3. Combine the glaze ingredients. Apply glaze generously on the ribs. Grill for an additional 15 minutes or until a meat thermometer reads 175 degrees. Remove from the grill and allow ribs to rest for 15 minutes.
• 4. I LEFT OUT THE GLAZE...SORRY For the glaze: ½ cup honey ¼ cup soy sauce 1 tablespoon chopped fresh parsley 1 tablespoon minced garlic ¾ teaspoons ground black pepper

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.

Steps:

• In a large skillet or Dutch oven, saute onions and carrots in butter.
• Add ribs and brown lightly. Sprinkle with pepper.
• Rinse sauerkraut and set aside. Peel, core, and slice apples.
• In large greased baking dish or small roaster add browned ribs, onions, and carrots.
• Layer rinsed sauerkraut and the apples on top of the rib mixture.
• Add dry white wine.
• Bake for 1 hour, 45 minutes or until ribs are completely cooked through.
• Serve with mashed potatoes.