Dublin Pork Spareribs with Apples
Indulge in the comforting flavors of Ireland with these Dublin Pork Spareribs with Apples, a hearty and flavorful dish perfect for a cozy dinner. Tender, fall-off-the-bone pork spareribs are seared to golden perfection and slow-braised in a luscious sauce of apple cider, chicken stock, and whole grain mustard. Granny Smith apples and caramelized onions add a hint of natural sweetness, while fresh thyme infuses the dish with aromatic warmth. The combination of savory and subtly sweet flavors makes this recipe a standout choice for any occasion. Serve it with creamy mashed potatoes or crusty bread to soak up the rich, tangy sauce, and savor the irresistible rustic charm of this easy-to-follow recipe. Perfect for Sunday suppers, special gatherings, or when you’re craving comfort food at its finest.
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Recipe Information
Ingredients
- 2.5 pounds pork spareribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 large Granny Smith apples
- 1.5 cups apple cider
- 1 cup chicken stock
- 2 tablespoons whole grain mustard
- 2 tablespoons brown sugar
- 4 sprigs fresh thyme sprigs
Instructions
Preheat your oven to 325°F (165°C).
Season the pork spareribs with salt and black pepper on all sides.
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the spareribs for 2-3 minutes per side until they are golden brown. Work in batches if necessary. Remove the spareribs and set aside.
Thinly slice the yellow onion and mince the garlic cloves. Peel, core, and slice the Granny Smith apples into wedges.
In the same skillet, reduce the heat to medium and add the sliced onions. Cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the apple wedges, apple cider, chicken stock, whole grain mustard, and brown sugar. Bring the mixture to a simmer, scraping any browned bits from the bottom of the skillet.
Return the seared spareribs to the skillet, nestling them into the apple mixture. Add the fresh thyme sprigs on top.
Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 2 hours, turning the ribs halfway through cooking, until the meat is tender and nearly falling off the bone.
Carefully remove the skillet from the oven. Discard the thyme sprigs.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the spareribs with the cooked apples and onions, spooning the flavorful sauce over the top. Pair with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Nutrition Facts
Calories |
5457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.3 g | 558% | |
| Saturated Fat | 150.8 g | 754% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1212 mg | 404% | |
| Sodium | 663447 mg | 28846% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 105.3 g | ||
| Protein | 186.5 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3676 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
