Mary Ann's Blog
Oven Roasted Pork Spare Rib Dinner
December 7, 2012
Cooking for the holidays requires a lot of time in the kitchen. Not only are we preparing for holiday get-togethers but we have to think about what we are going to make for daily meals as well. My answer is this delicious and make and forget oven roasted pork spare rib dinner. Forget the BBQ sauce and standing over the grill. In this recipe everything cooks in one pot!
Oven Roasted Pork Spare Rib Dinner
Serves 4
4 medium red potatoes, washed
2 medium zucchini, cut into one-inch thick chunks
3 cloves of garlic, minced
2 medium size sprigs fresh rosemary needles
6 tablespoons olive oil
1 ½ teaspoons ssalt
1 teaspoon coarsely ground black pepper
1 1/2 cups dry white wine
Two racks of bone-in meaty spareribs (about 3 pounds total)
Microwave the potatoes for 1 minute. Let them cool, then cut into quarters.
Mince the garlic with the rosemary and place in a medium size bowl. Add 4 tablespoons of the olive oil, salt and pepper and mix well. Set aside.
In a heavy duty oven-to-table Dutch oven, or similar pot with cover, heat 1 tablespoon of olive oil. Season the meat with salt and pepper and brown the racks well on all sides. Do one at a time so as not to crowd the pan.
When browned transfer the racks to a platter or cutting board and rub about 2 tablespoons of the rosemary and garlic mixture all over the racks.
In the remaining garlic/rosemary mixture toss the potatoes and zucchini.
Cook the onion in the same pan, adding the remaining olive oil. When soft, return the spareribs to the pan and scatter the potatoes and zucchini around the meat.
Raise the heat to high and pour in the wine; let cook for 2 minutes. Cover the pan and place in a 325F oven and allow to cook for 45 minutes to an hour or until fork tender.
Cut racks in half cross wise and serve with some of the vegetables and sauce.
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