Sticky spare ribs casserole for a comforting family meal

Ingredients for Sticky spare ribs casserole

• 30 ml dijon mustard

• 30 ml blackstrap treacle

• 22 g Chinese five-spice powder

• 5 ml smoked salt or sea salt

• 1,125–1,350 g pork spare ribs (rack)

• 900 g red cabbage, shredded

• 2 unpeeled fuji apples, cut into 1.25 cm cubes

• 30–40 g spring onions, diced

• 40 g dried unsweetened cherries (optional)

• 60 ml apple cider vinegar

• 60 ml ghee or lard, melted

• 8 g sea salt

• 6-quart (approximately 5.7 litre) Dutch oven or a large casserole with lid

How to make Sticky spare ribs casserole

1. Preheat the oven to 200°C (fan 180°C).

2. In a medium bowl, whisk together the mustard, molasses, five-spice powder, and salt to create the marinade.

3. Pat the ribs dry, remove the membrane, and cut the rack in half. Place the ribs into a baking tray and rub the marinade over both sides.

4. In a large lidded pan, toss together the cabbage, apples, spring onions, cherries, cider vinegar, ghee, and salt.

5. Lay the ribs on top of the vegetable mixture, meaty side up. Cover the pan and cook for 1 hour.

6. Carefully remove the lid to avoid steam burns, then switch the oven to grill. Grill the ribs for another 10 minutes, or until they are browned.

7. Remove the ribs from the oven and allow them to rest for 10 minutes before serving.

8. Store any leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.