The method of cooking these pork spareribs is different from the typical styles of roasting or grilling. It involves covering the meat with liquids and spices before boiling all of the moisture away. As you may surmise, this can be a lengthy process if you are limited in terms of equipment. I suggest that you use a pot with a large surface area to expose more for evaporation; either way, it is worth it for how tender these spareribs get. This recipe shows a Spanish style which pairs perfectly with some servings of saffron rice. The amount listed will yield 6-8 servings so feel free to scale down or up as needed.
- 3 - 3.5 lb pork spareribs
- 1/2 yellow onion, chunked
- 1/2 garlic bulb, peeled and separated into cloves
- 1 tbsp whole peppercorn
- 4 bay leaves
- 1 tbsp paprika
- 1/2 tbsp ground cinnamon
- 1/4 cup green onions, chopped
- 3-4 dried red chili peppers
- 1/2 tbsp dried oregano
- chicken broth + water, varying
- In a large pot or deep pan, place all ingredients except for liquids. Add just enough of broth and water (1:1 ratio) to barely cover the meat.
- Bring to a boil. Once boiled, bring heat down to a simmer, uncovered.
- Let simmer 2-3 hours (depending on the size of cooking vessel) until the liquid has evaporated.
If you're interested in checking out more recipes by me, please subscribe above. You will receive instant updates whenever a new recipe goes up. Recipe requests are gladly welcome. Regular posts will include recipes, tips on cooking, restaurants in the Orange County area, and more.
If you wish to follow me on Facebook, you can "like" at www.facebook.com/muchadoaboutfooding and/or become a fan on Twitter at @MuchAdoBlog. Make sure to share the information if you enjoy reading.