Bar Eslava’s Spare Ribs With Rosemary Honey


This meaty dish with a honey twist makes an excellent autumnal feast – dig in!

Serves 6

• 2 tbsp olive oil
• 1½ kg pork spare ribs
• 5 potatoes, peeled and cut into slices
• 1 head of garlic
• a few springs each thyme and rosemary
• salt and paprika, to taste
• 240ml meat stock
• 4 tbsp rosemary honey
• water and olive oil, if required

Preheat the oven to 200C.
2 Pour 1 tablespoon of the olive oil into a large ovenproof dish. Add the spare ribs, cover with the sliced potatoes, add the head of garlic, and season to taste with thyme, rosemary, salt and paprika.
3 In a separate pan, heat the meat stock, then add the honey and heat until it dissolves. Add the remaining tablespoon of olive oil then pour the preparation over the potatoes and pork ribs.
4 Cook in the oven for 1½ hours, basting every 20 minutes, until the meat is golden brown. If the ribs dry out at any point, add some water and olive oil. Remove from the oven and serve immediately.

Recipe courtesy of Bar Eslava, visit for more.

Share Button

About The Author