- 3 lbs pork loin (rib ends for barbecue or 2 sides of meaty country style spareribs about 4 pounds divided into 8 serving pieces) I used 2.25 pounds ribs
- salt
- freshly ground pepper
- 1 tsp herbes de provence
- 2 sprigs fresh mint
- 1/2 cup extra virgin olive oil
- 2 tbsps sugar
- 1 tbsp balsamic vinegar
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sippitysup (@sippitysup) says
I have much to learn about the simple rustic cooking techniques of this area of France. Though I did travel through there from Barcelona once. Thanks for the warm memories. GREG
Jun Belen says
My mouth is watering. Perfectly glazed spare ribs on top of a heap of mashed potatoes is what I am dreaming about now! Perfect comfort food.
Curt says
Oh, that looks so good with the herb oil broiled onto it. That’s a delicious recipe, and I love spareribs!
Jennifer @ Peanut Butter and Peppers says
I haven’t had BBQ Spare Ribs in so long. I never knew how to make them. This recipe looks great, I need to bookmark it. Thanks!!
Nami | Just One Cookbook says
I’m drooling looking at the spare rib’s glaze… looks delicious!!!! I like your idea of covering the handle with cloth. I am not sure if it’s for practical purpose or food styling but I need that one… I often forget the skillet is still hot and burn my palm. I did that many times and I still don’t learn!
Lemons & Anchovies says
Hi Nami!
The canvas wrapped around the skillet handle was 10% for practical reasons and 90% for aesthetics. I cut up one of the fabrics I had…glad you like it and believe me, I’ve got a scar or two from forgetting my mitt also! 🙂
Shen @ JustOneCookbook says
Hi Jean, hope you enjoyed on the post on Fandago. So what’s your new favorite restaurant in Monterey? Nami and I are curious 🙂
Lemons & Anchovies says
Hi Shen,
Yes, your Fandango review brought back some nice memories. My current favorite restaurant in the area is Flying Fish Grill in Carmel. You and Nami will have to try it the next time you’re there. Let me know what you think if you do. 🙂
Anna says
My husband and I love spareribs. I remember how we agreed with each other’s choices everytime we went on dates (before we had a little girl, who now takes most of our time now, that we don’t go out on dates anymore….not that I am complaining o_o) Spareribs is always the choice. Since dinner dates are not part of the household budget now, a home-cooked version will serve just right. A candlelight effect and a nice tablecloth and this recipe will be a date—home version! Thanks for sharing!
Lemons & Anchovies says
Anna, these are probably the easiest ribs you’ll ever make. Let me know how it goes if you try the recipe. Thanks for dropping by. 🙂
duodishes says
That first photo is gorgeous. Dark, hearty meat against the gray blue background. It really pops…and makes you hungry!
Kate says
Perfect! I have one rack of spareribs in my freezer (it was buried in the last ‘pork special’ box I bought) Too late to do them on the barbecue!
Lemons & Anchovies says
Hi Kate, if you try this recipe please let me know how it goes. The mint is a must! 🙂
Amrita says
I’m such a fan of ribs, that my friends have literally banned me for picking restaurants whenever we decide to eat out, because I would invariably go for some place specializing in them!
And thanks for a different take on ribs…I can now think beyond bbq sauce and soy sauce.
Lizzie in Los Angeles says
Lacking a roasting pan/cast iron skillet, I used a big stainless steel fry pan, but wishing to avoid sticking, I olive-oiled the pan …. also since I’m the only human being on earth sensitive to lavender, I used Italian seasoning instead. Should be delish even if a bit of a variation…. thanks for the really great idea for using the mint.
Lizzie in Los Angeles says
Never. Ever. Better. Pork. Ribs. Make. This. Now.
Lemons & Anchovies says
Lizzie, I’m so glad you tried the ribs. I appreciate your feedback. Even if you switched the herbs around a bit, I think the mint is the star, wouldn’t you agree? I’m very happy that you liked this recipe. Thanks so much!
Kiran @ KiranTarun.com says
OMG!! That ribs are so drool-worthy!! Gotta make some as soon as the Husband recovers from a severe sore throat..
Michelle says
Perfect! Just as I am planning our trip to the Languedoc region you give me yet another reason to be inspired.
Lizzie in Los Angeles says
The mint is definitely the star here. Very unexpected. Can’t wait to make these again. Happy Thanksgiving to all. Cheers!
patty says
Hi and Happy Thanksgiving weekend to you! I came over to check out your scrumptious ribs a few ago and spaced out on leaving a comment, I’m a little behind on visiting my favorite blogs but am committed to catching up! I hope you’re feeling well and planning your next post;-)
angela@spinachtiger says
I cook a lot with cast iron, so I noticed how you wrapped the handle and I love it. This recipe is a keeper for me. I don’t like sweet ribs or barbecue sauce and I now live in the south. I look for new and less sweet yet comforting ways to prepare ribs.
Jen Laceda says
I’m cooking this up for the weekend! Can’t wait!!! Yumm-o!
Lemons & Anchovies says
Yay! Please let me know how it goes. 🙂
Jen Laceda says
Love your recipe! My family loved their ribs! Finger-lickin’ good!!! LOL!
Lemons & Anchovies says
Oh, great! I’m so glad it worked out! 🙂
kankana says
Ribs are my absolute favorite. Never made it at home! The glaze is looking gorgeous .. making me hungry .