Overnight Confit Pork Spare Ribs

Get ready to love me forever and ever, because this recipe for pork spare ribs is going to be a keeper. You can use country ribs (from the shoulder) or baby back ribs (from the loin) just as easily. Enjoy!

Ingredients:

pork ribs with lemon, surrounded by fall leaves

1.2 kg/2.5 lbs pork spare ribs (from the belly)
18g sea salt or kosher salt (1.5%)
zest from 2 lemons
2 bay leaves, ground
1g ground cinnamon
2 cloves fresh garlic, minced
enough cubed pork back fat to surround the ribs during cooking (approx. 1-1.5kg/2-3 lbs…this will depend on the size of the ribs!)

Method:

The day before you want to serve these delicious ribs, combine the salt, lemon zest, bay leaf, cinnamon, and garlic and rub all over the ribs, massaging the mix in with your fingers. Place in a glass casserole, cover, and refrigerate overnight.

The next day, when you are ready to cook, remove the ribs from the fridge and allow to come to room temperature. Remove the cover, and set aside. Preheat the oven to 300F/148C. Surround the ribs with the pork back fat.

Braise the ribs in the fat, uncovered in the oven, until the meat is pulling back from the bone and is pierced easily with a fork in between each rib.

Strain the fat (reserve it for other cooking!) and cut the ribs into servings. Enjoy!

This recipe is part of my online course: How to Make Confit, Rillettes, and Terrines. Another AMAZING course that will show you to use healthy, pasture-based animal fats in your cooking is with Sausage Making. Check these and other courses out at The Fermentation School.