Jeni Wright, Eric Treuille, Le Cordon Bleu

Roasting Spareribs

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Don’t confuse these ribs with meaty sparerib chops from the belly of the animal - these are best braised at 180°C for 45 minutes per 450 g. The ribs here are the Chinese finger-food ribs which need to be roasted so the meat is crisp enough to bite off the bones. If they are sold in a sheet, separate them with a cleaver or chef’s knife.
  1. Put the ribs in a single layer in a roasting tin, brush with your chosen glaze (see box). Let marinate for at least 1 hour.

  2. Roast at 220°C for 20 minutes, then reduce to 200°C and roast for 40-45 minutes. Turn often to cook evenly; remove with tongs.