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Maple-glazed pork spare ribs
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Total Time:
2 hours 20 minutes
Succulent country ribs: a meaty cut perfect for grilling, nestled between shoulder and neck.
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 180ºC/gas 4. Season the ribs with sea salt and black pepper. Heat 1 tablespoon of oil in an ovenproof dish over medium-high heat. Brown the ribs in 2 batches on all sides for 7 to 10 minutes. Dice the onions finely and peel the garlic. Drain any excess oil from the pan, then add the onion and garlic. Cook until the onion begins to brown, about 4 minutes. Pour in the maple syrup, let it come to a boil, then simmer until thickened. Stir in the vinegar and cook until reduced, about 3 minutes. Pour in the chicken stock, return the ribs to the pan, and bring to a boil. Transfer the dish to the oven and cook for 2 hours or until the ribs are fork-tender, turning halfway through and uncovering for the last 30 minutes. Monitor the liquid levels, adding 50ml of water as needed. Serve the succulent maple-glazed pork with your preferred vegetables.

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