Dublin Pork Spareribs With Apples Recipes

PORK ROAST WITH APPLE

Steps:

• Cut apple in half.
• Slice one half fairly thin and put on the bottom of a roaster.
• Place the pork roast on top of the sliced apples.
• Slice second half of apple thinly and put on top of the pork roast.
• Slice onion into rings and put on top and around the roast.
• Mix remaining ingredients and pour over the pork roast.
• Put pork roast into the oven at 325F.
• Every half hour or so baste the roast with the juices.
• Cook for as long as the roast is big.
• Take out and let rest approximately 15 minutes before cutting.

BAKED SPARERIBS WITH SAUERKRAUT AND APPLES

Steps:

• Heat oven to 450°F degrees.
• Cut ribs into serving pieces.
• Place in 13x9-inch pan; sprinkle with salt and pepper.
• Bake uncovered for 20 minutes.
• Reduce oven to 350°F degrees.
• Remove ribs; drain fat from pan.
• In same pan, combine sauerkraut, sugar, apples, onion, and water.
• Spread it all out evenly.
• Put ribs on top; bake uncovered for 1 1/2 hrs, stirring occasionally.

APPLE BBQ PORK RIBS

Steps:

• Mix rub ingredients and store in air tight container. Recommend making a triple batch so you'll have some for later.
• Remove membrane from bone side of ribs. Rub ribs generously with rub, wrap in plastic wrap, and refrigerate over night.
• Remove wrap from ribs and bring to room temperature. Re-season with rub.
• Bring grill/smoker up to around 200 degrees F. Using indirect heat, smoke ribs for 5-7 hours. Turn and baste with mop every hour.
• For the finishing sauce, combine all ingredients in a sauce pan and bring to a boil, reduce heat and simmer for one hour.
• For the smoke, use apple wood chips soaked in water. Keep the temperature as close to 200 as possible.
• Apply finishing sauce during the last hour--careful not to burn. Ribs are done when about 3/8 inch of bones are exposed and the rib bones come loose from the meat when twisted.
• Remove from heat, re-season with rub mixture, and let sit for at least 30 min prior to cutting into 2-rib portions.

DUBLIN PORK SPARERIBS WITH APPLES

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 center. 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 350 degrees F for 1 hour. Lower the heat to 300 degrees F and cook for a further hour. Skim off the excess fat from the top and turn up the heat to 425 degrees F to crisp the crackling and lightly brown the apples to a pale gold color.

DUBLIN PORK SPARERIBS WITH APPLES

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.