Sparc Rib Southern-Style is a combination of pork cooked in cider with a garttish of typical Mediterranean vegetables.
Serve with plain boiled rice, peas and a bottle of chilled Provencal rose zoine.
2 oz. seasoned flour, made with
2 oz. flour, 2 teaspoon salt and
½ teaspoon black pepper
1×3 lb. spare rib joint, boned, rolled, cut into
4 pieces and halved lengthways
2 tablespoons vegetable oil
16 fl. oz. dry cider
2 tablespoons olive oil
2 garlic cloves, crushed
1 large onion, thinly sliced
1 large green pepper, white pith removed, seeded and sliced
8 oz. courgettes , trimmed, washed, cut into
2-inch slices and degorged
1 lb. tomatoes, blanched, peeled, seeded and coarsely chopped
8 fl. oz. chicken stock
1 tablespoon tomato puree
1 teaspoon salt
2 teaspoon black pepper
1 bay leaf
Place the seasoned flour on a plate. Dip the spare rib pieces, one by one, in the Hour, coating them thoroughly and shaking off any excess. Set the spare rib pieces aside.
In a large, flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the pieces and fry, turning occasionally, for 8 to 10 minutes or until they are golden brown. Add the cider to the casserole and bring the liquid to the boil. Cover the casserole, reduce the heat to low and cook for 1 to lj hours or until the meat is tender.
Meanwhile, prepare the garnish. In a large, heavy-based frying-pan, heat the oil over moderate heat. When the oil is hot, add the garlic and onion to the pan and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the green pepper and courgettes to the pan and cook for a further 3 minutes. Add the tomatoes, chicken stock, tomato puree, salt, pepper, and bay leaf to the pan. Bring the liquid to the boil, stirring occasionally. Reduce the heat to low and simmer for 15 to 20 minutes or until all the vegetables are very tender. Remove the pan from the heat, and remove and discard the bay leaf.
Using a slotted spoon, remove the spare rib pieces from the cooking liquid and place them in the centre of a warmed
serving dish. Discard the cooking liquid. Spoon the garnish around the edges and serve immediately.