Spare ribs with honey and rocket


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
160°C oven


  • 4 tablespoons honey
  • 4 tablespoons soy sauce
  • 200 ml chicken stock
  • 4 yellow beetroot
  • 4 baby carrots
  • 4 baby turnips
  • 1 onion
  • 2 cloves
  • 1 kg pork spare ribs
  • Bouquet garni
  • 200 g fresh shelled peas
  • Salt and pepper
  • 1 handful rocket
  • Olive oil

1 baking dish

1 saucepan

1 chopping board


Mix together the honey, soy sauce and chicken stock.

Peel the beetroot and cut them in two. Scrape the carrots and turnips. Peel the onion and stud with the cloves.

Put the spare ribs in a flameproof casserole dish with the bouquet garni and onion, cover with water, bring to the boil and cook for 45 minutes.

Add the beetroot, turnips, carrots and peas and cook for 15 minutes. Remove the ribs and strain the stock.

Preheat the oven to 160°C. Return the ribs to the casserole dish, moisten with a little stock and cook in the oven for 15 minutes.

Add all of the vegetables, season with salt and pepper, sprinkle with rocket and dress with olive oil before serving.