Dublin Pork Spareribs with Apples

Recipe by Millereg
READY IN: 2hrs 30mins




  • 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.