“Spare ribs are not actually ribs, but a cut of meat between the shoulder and the neck. It’s the same size and shape as a meaty bone-in rib, hence the common misnomer. In the US they’re called country ribs. ”
- olive oil
- 1.6 kg higher-welfare pork spare ribs, cut into 8 pieces (ask your butcher to do this)
- 2 onions
- 3 large cloves of garlic
- 120 ml maple syrup
- 3 tablespoons red wine vinegar
- 480 ml organic chicken stock
- Preheat the oven to 180ºC/gas 4.
- Season the ribs with sea salt and black pepper. Heat 1 tablespoon of oil in a lidded, ovenproof dish over a medium-high heat. Add the ribs, and brown in 2 batches, on all sides for 7 to 10 minutes.
- Peel and finely dice the onions. Peel the garlic.
- Drain any excess oil from the pan, add the onion and garlic and season with salt and pepper. Cook for around 4 minutes, or until the onion begins to brown.
- Add the maple syrup and bring to the boil, then reduce until the bubbles become slow and thick.
- Add the vinegar and cook for about 3 minutes, until well reduced. Add the chicken stock, return the ribs to the pan and bring to the boil.
- Put the lid on and place in the oven for 2 hours, or until the ribs are tender and flake with a fork, turning halfway through, and removing the lid for the last 30 minutes. Check on the ribs regularly to make sure the pan has enough liquid, adding 50ml of water at a time to keep the juices from running dry and burning.
- Serve the maple-glazed pork with your favourite vegetables.
Source: Jamie Oliver