This recipe is an economical dish for the harvest time (or anytime you wish).
Ingredients
3lb piece of pork spare ribs
1 teaspoon vegetable oil
salt
pepper
3 unpeeled, cored and quartered eating apples
3 firm unpeeled, cored and quartered pears
5fl oz cider
stock or water
3 tablespoons flour
2 tablespoons cider
2 tablespoons redcurrant jelly
Method
1 Wash and dry the pork spareribs thoroughly.
2 Brush or smear the pork with oil.
3 Sprinkle over a little salt.
4 Place the ribs onto a roasting rack sitting in a roasting pan.
5 Place in the oven at 190 degrees centigrade/gas mark 5 for 30 minutes.
6 Reduce the temperature to 180 degrees centigrade/gas mark 4 for 60 minutes.
7 Remove the pork from the oven.
8 Remove the rack from the baking tin.
9 Drain off the excess fat and keep to 1 side.
10 Place the fruit pieces onto the base of the baking tray.
11 Place the pork over the fruits.
12 Return to the oven for 30 minutes or until the fruit and the pork are cooked thoroughly.
13 Cover the pork and allow to rest.
14 Spoon the fruits onto a carving plate, cover with aluminium foil and keep warm.
15 Drain the liquid from the roasting pan into a pint measure.
16 Make upto 1/2 pint with stock or water.
17 Take 3 tablespoons of pork fat and pour into a saucepan.
18 Add the flour and stir thoroughly with a wooden spoon.
19 Cook out, stirring constantly for 2 minutes.
20 Add the redcurrant jelly and mix thoroughly.
21 Add the cider slowly, stirring constantly.
22 Bring the gravy to the boil.
23 Reduce the heat to a simmer and cook for a minute.
24 Gradually add the stock a little at a time.
25 Bring back to the boil.
26 Reduce the heat to a simmer and cook for 2 to 5 minutes, or until the required consistency is reached.
27 Check for seasoning and adjust.
28 Place the pork on top of the fruit.
Serve with potatoes and seasonal vegetables.
Serves 4 people
Notes
Calvados can be used instead of cider.
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