Apple Cider Braised Spare Ribs - a Taste of Country Comfort

If I were to count my favorite pork cuts, spare ribs would definitely be in the top three. The even fat distribution and inclusion of bones make them perfect for braising, enhancing both the sweetness of the broth and the tenderness of the meat.

Pork spare ribs are actually part of the same cut as pork belly, but butchers often separate the upper pork belly from the lower spare ribs for individual sale. This allows customers to choose and purchase different parts according to their preference. Therefore, spare ribs, like pork belly, have a moderate amount of fat, but not too much. The balanced distribution of fat is one of the main reasons I enjoy pork spare ribs.

How to cook pork spare ribs best? Personally, I think grilling or slow cooking are both very suitable. Of course, unless you have a large terrace, grilling at home is not feasible. Slow cooking is another method I highly recommend. After slow cooking, pork spare ribs become incredibly tender and smooth, absorbing the flavours of other ingredients perfectly. Therefore, the taste of slow-cooked ribs is unparalleled.

I used apple cider for braising. Although apple cider has a low alcohol content, its vinegar-like acidity helps balance the richness of the ribs. The sweetness is also absorbed by the ingredients, making it taste exceptionally fresh. It feels like a country-style rustic dish. As I enjoyed it, I thought, if I had a café, I would definitely include this dish on the menu so everyone could taste its hidden deliciousness!

↓ ↓ ↓ ↓ ↓ After slow cooking for 2 hours, the ribs become incredibly tender↓ ↓ ↓ ↓ ↓ ↓

Ingredients（serve 2）

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Pork Spare Ribs	650g(4 ps)
Apple	1 whole
Onion	1 bulb
Carrot	1 stick
Apple Cider	330 ml
Chicken Stock	300 ml
Rosemary	2 sprigs
Tomato Paste	1 tbsp
Salt	½ tsp
Ground Black Pepper	½ tsp
Red Wine Vinegar(optional)	1 tbsp

Steps

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1. Season the pork ribs evenly with ½ teaspoon each of salt and black pepper. Peel and slice the onion into strips. Cut the carrot into chunks, and cut the apple into chunks, removing the seeds.

2. Heat a deep pot over medium heat, add enough oil. Place the pork ribs into the pot and fry until both sides are golden brown, then remove and set aside.

3. In the same pot, add the onion and carrot. Sauté until they are slightly golden brown.

4.　Next, add tomato paste, red wine vinegar (optional), chicken stock, and apple cider. Mix everything thoroughly.

5. Then add the apple and rosemary, and place the pork ribs back into the pot. Bring it to a boil. While it's boiling, preheat the oven to 160°C (320°F).

6. Once it reaches a boil, transfer the whole pot to the preheated oven. Bake at 160°C (320°F) for 2 hours.

7. After baking for 2 hours, with the sauce reduced to less than half, you can take it out and eat immediately.

8. The pork ribs are super tender and smooth, super yum when paired with bread!