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Roast spare rib of pork
Roast spare rib of pork

Before you jump to Roast spare rib of pork recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

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Cold water fish are excellent for eating if you are wanting to beat back depression. Cold water fish like tuna, trout and wild salmon are high in DHA and omega-3 fats. These are two things that promote the quality and the function of your brain’s gray matter. It’s true: consuming a tuna fish sandwich can actually help you fight depression.

See, you don’t need to eat all that junk food when you wish to feel better! Try some of these tips instead.

We hope you got insight from reading it, now let’s go back to roast spare rib of pork recipe. You can cook roast spare rib of pork using 8 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Roast spare rib of pork:
  1. Get Olive oil
  2. Provide Sea salt
  3. Prepare 2 onions, peeled with tops and roots removed and cut in half
  4. Use 3 cloves garlic, peeled and left whole but slightly crushed to release the oils
  5. Use 1.5-2 kg pork spare rib joint
  6. Get 1/2 tsp dried thyme
  7. You need 1/2 tsp dried rosemary
  8. Get 200 ml dry white wine
Steps to make Roast spare rib of pork:
  1. Pre-heat oven time gas mark 7 or electric equivalent. Normally about 220C or 180C on my Circotherm
  2. If not already done by butcher, score the skin but do not cut into the meat. Rub sea salt into the cuts and drizzle olive oil over the skin. Turn joint over and lightly season other side. Return to skin-side up and sprinkle on the thyme and rosemary.
  3. Put a little olive oil in your roasting dish, roll the onion halves and garlic cloves in the oil to cover thoroughly and place towards the centre of the dish. Place the joint skin-side up on top of the vegetables and put into the pre-heated oven.
  4. After 30 minutes check that the crackling has turned golden-brown. Carefully pour the wine into the roasting dish so that it goes around the meat but not over it. Lower the temperature to gas mark 4 (electric equivalent about 180C, Circotherm 160C) and cook for a further 30 minutes per 500g of meat weight.
  5. Check that meat is properly cooked, then remove from oven (leaving the onions and garlic in the roasting dish), cover with foil and allow to rest for 20-25 minutes.
  6. Use the juices and vegetables to make gravy. Carve the meat and serve with roast potatoes plus vegetables of your choice. Also an apple or other sauce if wished.

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