Braised Pork Spareribs with Apple

  • Braised Pork Spareribs with Apple

Braised Pork Spareribs with Apple


Serves 8
Photographer:  Maarten Holl - Fairfax
1/2 cup flour
1 teaspoon flaky sea salt
½ teaspoon freshly ground black pepper
1.3kg-1.5kg rack pork spareribs, bones removed
2 tablespoons butter
2 tablespoons olive oil
1 large onion, finely diced
2 cloves garlic, finely chopped
1 large carrot, diced
3 stalks celery. diced
1 bay leaf
1 small sprig rosemary
1/3 cup white wine
1 ½ cups chicken stock
1/2 cup Apple Sauce
2 tablespoons apple syrup, available in specialty section of supermarket or at specialty food stores
Into a large bowl place flour, salt and pepper and combine.
Cut down side of each rib, where the bone has been removed, to make 16 pieces.
Toss spareribs in seasoned flour, shake off excess flour and transfer spareribs to a tray.
Place butter and olive oil into a heavy-based frypan set over a medium-high heat and cook until butter has melted. Add spareribs, a few at a time, and cook on all sides, until outside of meat is well browned Transfer spareribs to a roasting pan sitting spareribs snugly together.

Return frypan to medium heat and add onions. If frypan looks a little dry, add a tablespoon of additional olive oil. Cook onions gently for 3-4 minutes or until they begin to soften. Add garlic, carrots, celery, bay leaf and rosemary sprig and cook for a further 4-5 minutes or until vegetables begin to soften. Spoon vegetables over seared spareribs.
Return frypan to a high heat and pour in wine. Lower heat and deglaze pan by scraping up all the baked on bits on the base of the pan. Cook wine to reduce by half. Add stock, Apple Sauce, apple syrup and additional salt and pepper to taste. Increase heat and bring liquid to the boil then pour into the roasting pan over vegetables and spareribs.
Cover roasting pan with aluminium foil and place into preheated oven. Cook for 1 + 1/4 to 1 + 1/2 hours, or until spareribs are very tender and liquids have thickened slightly. If you intend to cool, scrape fat off top and then reheat, cook for the lesser time of 1 ¼ hours. If serving immediately cook for the longer time of 1 + ½ hours. To reheat: Cover with aluminium foil and place into 150°C oven for 45 minutes to 1 hour or until heated through.
Apple Sauce
Makes 1 ½ cups
Make a big batch to freeze.
3 large apples, preferably Granny Smiths, peeled and cored
1 cinnamon stick
1 tablespoon sugar
1 cup water
1/2 teaspoon freshly grated nutmeg
Roughly chop apples and place into a saucepan set over a medium heat. Add cinnamon stick, sugar and water and bring to the boil. Simmer for 8-10 minutes, stirring occasionally, or until apples are soft and juices have begun to evaporate. Beat with a wooden spoon until smooth. Add nutmeg and season with salt and pepper to taste.
Cool and refrigerate for up to 3 days.

Horseradish Mashed Potato
Serves 8-10
800g-1kg potatoes, preferably Agria, peeled and cut into even-sized pieces
2 teaspoon flaky sea salt
1/3 cup cream, warmed 3 tablespoons butter, diced
3 tablespoons prepared horseradish sauce
½ teaspoon freshly ground black pepper
Bring a medium-sized pot of water set over a high heat to the boil. Add potatoes and remove water so water is level with potatoes. Add one teaspoon of salt and place lid on pot. Bring water back to the boil then reduce heat and simmer potatoes for 15 minutes or until fork tender. Drain potatoes and place pot with potatoes in it onto a very low heat and cook for 30- 60 seconds to remove any remaining liquid.
Remove from heat and mash potatoes with a potato masher. Add cream, butter, horseradish, 2nd measure of salt with pepper and mix quickly with a wooden spoon until potatoes are smooth and creamy. Serve as soon as possible.