Succulent Baked Spare Ribs ◆ 1960s Recipe

★ About this recipe: Spare ribs are often associated with strong, show-stealing supporting flavours. 'Barbecue spare ribs', 'spicy spare ribs'... been there, got the t-shirt. Why not try a recipe for spare ribs with subtler seasonings and glazes so that the flavour of the meat can shine through?

That's exactly what this 1960s recipe achieves. These baked spareribs, rubbed with a refreshingly simple blend of garlic, juniper berries and parsley and lightly glazed with a mix of fresh orange juice, stock and white wine are gorgeous. Tender, juicy, clean flavours and still wonderfully filling. 💜

It's one of those older recipes where a lot of information is missing, so we had to figure a few things out as we went along; including:
📌 How much garlic to use
📌 Whether to use dried or fresh parsley (we used fresh)
📌 Oven time. 30 minutes is specified by the cookbook, but ours needed 2hrs. It depends on the size/weight of your ribs; we went by our butchers recommendation.

The recipe also specifies that the ribs should be served with a side platter of boiled white rice, generously dressed with melted butter, parsley and chopped raw onion. Sticking to the brief, we prepared the rice while our ribs baked, as well as a little side salad for balance. The three went together beautifully. Yum 😋.

If you’re looking to serve up a hearty, low maintenance meat dish for a casual dinner or get together or just want to enjoy an authentic taste of the 1960s, we can't recommend this one more.
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★ Ingredients:

To serve 2 (as we’ve shown here)
4 pork spareribs
50 ml white wine
Juice of 1 orange
100ml beef stock
A handful of parsley
4 cloves of garlic (or 1 large one – as we’ve used here)
Salt & pepper
Optional: 2-4 crushed juniper berries.

★ Full instructions (for 4 servings): https://www.handeddown.co.uk/post/bak...
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________

★ Book Details: The Sunday Telegraph Cookery Book (1967)
By: Jean Robertson for The Sunday Telegraph
Publisher: Collins for The Cookery Book Club (9 Grape Street, London, W.C.2, England, U.K.)
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♪ Music: White River by Aakash Gandhi