Recipe courtesy of Graham Kerr
Episode: Pork Spare Ribs
Print
Total:
2 hr 25 min
Prep:
35 min
Cook:
1 hr 50 min
Yield:
4 servings

Ingredients

  • 1/4 cup oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, smashed
  • 1 green bell pepper, finely diced
  • 1 1/2 tablespoons brown sugar
  • 1 lemon, zested and juiced
  • 1/2 cup tomato ketchup
  • 1/2 cup malt vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried tarragon
  • 4 (14-ounce) pork spareribs, punctured with a knife
  • Salt, to taste
  • Black pepper, to taste
  • Mashed Potatoes, recipe follows
Mashed potatoes:
  • 2 pounds large potatoes
  • Salt, to coat and more to season
  • Clarified butter
  • 3 ounces bacon, finely chopped
  • 2 tablespoons butter
  • Pepper, to taste
  • Nutmeg, to taste
  • 1/2 lemon, juiced
  • 1 egg white, stiffly beaten*

Directions

Preheat oven to 350 degrees F. Heat oil in saucepan and add onion, garlic, and green pepper. Cook for 2 minutes. Stir in brown sugar; when dissolved, add lemon zest and juice, ketchup, vinegar, Worcestershire sauce, cayenne, and tarragon. Reduce heat and simmer 5 minutes.

Place rack in roasting pan and brush with oil. Place ribs on rack and season with salt and pepper. Brush with a little sauce. Cook for 1 1/2 hours, basting every 15 minutes with sauce.

Remove and section ribs. Serve sticking out of mashed potatoes, to resemble a hedgehog.

Mashed potatoes:

Preheat oven to 350 degrees F. Slice off ends of potatoes. Coat each potato in salt and bake for 1 1/2 hours.

Remove potato from skins and place in a bowl. Heat a little clarified butter in pan. Add bacon and fry until crisp. Remove bacon with slotted spoon and add to potato. Mash in butter, and season with salt, pepper, nutmeg, and juice. Add egg white and whisk until smooth. Serve in a mound, speared by ribs.

Yield: 4 servings

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Tequila and Lime Pork Spareribs

Recipe courtesy of Emeril Lagasse

Szechuan Style Spareribs

Recipe courtesy of Emeril Lagasse

Big Jake's Island Smoked Spareribs

Recipe courtesy of Big Jake's Island B-B-Q

Chinese Spareribs with Teriyaki Glaze

Recipe courtesy of Tyler Florence

Braised Bbq Spareribs

Recipe courtesy of Cheryl Smith

On TV

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here