Spare Rib Helene

A spicy and succulent dish, Spare Rib Helene is a relatively inexpensive dish to serve for a family lunch or dinner. Serve with red cabbage and apples and sauteed potatoes.

1 x

4 lb. spare rib joint, boned, rolled and with the skin scored

1 ½ teaspoons salt

½ teaspoon freshly ground black pepper

3 tablespoons whole cloves

1 teaspoon ground cinnamon

2 tablespoons soft brown sugar

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200 C).

Place the pork on the work surface and rub the skin with the salt and pepper. Stick the cloves in the skin, 1-inch apart.

Sprinkle over the cinnamon. Place the meat on a rack in a roasting tin.

Place the tin in the centre of the oven and cook the meat for 1 hour. Remove the meat from the oven and sprinkle over the brown sugar. Return the meat to the oven and cook for a further 1 to 1 ½ hours, or until the meat is tender.

Remove the pork from the oven and transfer it to a carving board or heated serving dish. Serve immediately.