Pork spare rib chops - help!!

www.bbc.co.uk/food/pork_spare_rib

Plenty here, kitty

I must look up the bbc recipes. I ordered pork belly slices for a change from my farmer, now I don’t really know what to do with them. I love pork belly but DH isn’t keen on the fat, so I’m not at all sure how I’m going to get these past him?

Does he like Chinese flavours Whitewave? I cut pork belly slices into pieces about 2" long and put them in a bowl with chopped garlic, soy sauce and five spice powder. Marinate as long as you want and then grill them. That gets rid of some of the fat, turns them crispy and slightly charred, and what is left is nice and tasty so you don't notice it so much. Serve with stir fry veggies and noodles.

Ditto, justnoneed, very tasty!
I also add a dash of sesame oil to the marinade for flavour.

Should of said the pork spare rib chops can be braised in a casserole dish with whatever flavours you like Kitty. Brown them quickly and add to onions/carrots/stock etc and into the oven (or cook in pan) for an hour or so.
You can find some more adventurous recipes online.

Thanks I’ll definitely give that a go I think.

I made some plum sauce this autumn with the vague idea of using it in Chinese cooking, must look up some ideas - duck probably. .

They are lovely Marydoll, whenever I do stir fry my son looks for "chinese pork belly" and now my home made spring rolls!

I have been trying to make spring rolls for the last 43 years with little success!

However, my fakeaway Hong Kong style sweet and sour chicken goes down a storm.

Nigella is doing Asian pork ribs on BBC2 right now.

hallo! I love to cook ribs, this is probably the fastest, easiest and most delicious recipe.
Remove the ribs from the refrigerator, rub with salt (pepper if you like it sharper) let them stand to rest for 1-1.5. then rub the ribs with barbecue sauce (do not overdo it, it burns quickly) - leave the marinating for another 30 minutes and voila - you can put it in the oven at 180-200 degrees to slowly simmer, it also depends on your oven. I put on 1 hour - 1.5, you may need more. the crust should be browned and the ribs should be dressed from the bone,
good luck!

They're actually beef ribs but never mind.

Cooking ribs in the oven could not be easier. My favourite recipe:

Remove the membrane (remember, this ensures fall-off-the-bone ribs). Most times the butcher will have done this.
Generously season both sides with salt and pepper. This is also a great opportunity for adding more flavour with your favourite spice rub.
Cover the ribs with aluminium foil.
Bake the ribs at a low temperature (275F) for 3 to 4 hours or until they are tender.
Slather the baked ribs with barbecue or Chinese sauce/marinade then grill the ribs for a few minutes until the sauce is caramelised.

Wish I'd got some tonight now.

Above also works with belly pork pieces.

ps in the photo the bone itself is burnt

Kseniya

ps in the photo the bone itself is burnt

,

But I have enormous chops!! Honestly, they are huge. Like slices of a spare rib joint.

The butcher has someone new and j suspect he did my order. The others know what I mean. They have been known to ring me and check whether I had forgotten bacon or eggs or anything else.

Try this, caramelise (sp?) some onions, either grill or oven bake the chops, add a little stock or wine to the onions, simmer for a bit, add cream and mustard (I tend to go for wholegrain) , add sauce to chops, or vice versa.

As you may be able to tell, I busk it a lot of the time!

I came across a great recipe Marydoll and they are very similar to the takeaway spring rolls. A bit of chopping and grating involved so I make a large batch and freeze some.

This was my first attempt, have made lots since.

I slow cook tougher pork chops with a generous helping of Sharwood's hoi sin sauce in a shallow dish covered with foil. Remove the foil 20 mins before the end , otherwise juices from the chops thins the sauce too much. Baste the chops three or four times during cooking. Delicious served on a bed of stir fried veg mixed with rice and a dash of sesame oil.

Would you mind posting the recipe, justnoneed? Please....

Whitewavemark2

I must look up the bbc recipes. I ordered pork belly slices for a change from my farmer, now I don’t really know what to do with them. I love pork belly but DH isn’t keen on the fat, so I’m not at all sure how I’m going to get these past him?

I watched the Hairy Bikers the other day cooking pork belly, in a whole piece, something I've never cooked before.
As we were passing the farm shop we went in and bought a piece - I hope it turns out well because it wasn't cheap.
Thank goodness I didn't clean my oven the other day as it's certainly going to need it afterwards.

Recipe:
www.bbc.co.uk/food/recipes/pork_belly_with_apples_71757

Fettine di Maiale alla Sorrentina.
(Sorrento style pork slices.)
2 tablespoons olive oil, 1 large clove of garlic, halved, 4 large boned, pork loin chops. Salt & pepper, 1 large green pepper, seeded and thinly sliced, 8oz tin of peeled plum tomatoes, (I think that's about 225 grams) 6oz (175g) button mushrooms.

Heat the oil and garlic in large pan. When the garlic browns, discard it.
Add the chops and brown lightly on each side, season with salt & pepper to your preference. Cover and cook gently for 15 minutes. Remove from the pan and keep hot.
Add the pepper and tomatoes with their juice, to the pan, stirring to break up the tomatoes. Cover and cook gently for 15 minutes.
Stir in the mushrooms, season with salt and pepper if required, cover and cook for a further five minutes.
Return the chops to the pan, baste with the sauce and simmer until hot through.
Serve the chops with the sauce spooned over.
Wash down with a glass of chilled Chianti.
Enjoy.

I will put it on later Marydoll, have to go out soon.