Carolynne is one of the voices on the phone when you call to order a whole or half pig from our Custom Processing department. She knows exactly how to cut a pig so that you get what you want back from your pig. She also knows how to prepare everything from a pig so it tastes delicious! Here’s her Roasted Pork Spare Rib Recipe with cabbage and potatoes that her husband affectionately calls “Bohemian Soul Food.” Carolynne’s tip – don’t trim any excess fat from the ribs – it makes them even tastier if you leave the fat we don’t trim off on the ribs!
- 1 package LGCM Pork Spare Ribs (approximately 3 pounds)
- 1 head Cabbage (medium head)
- 8 Potatoes (sliced)
- .5 cup Red Wine Vinegar (sliced thick)
- .125 cup Dill Weed
- .125 cup Caraway Seed
Season the Spare Ribs liberally with salt and pepper. Set aside while you preheat your oven to 300°F.
Take a large roasting pan, and spread the cabbage on the bottom, and layer the potatoes on top of the cabbage.
Pour the vinegar over the potatoes and cabbage, and season with half of the dill weed and caraway seed.
Place the spare ribs bone side down on top of the potatoes and cabbage and season with the remainder of the dill weed and caraway seed.
Cover with a lid or foil and place in the oven. Roast for 2 hours. After 2 hours, check the dish to make sure the potatoes are not drying out. If they are looking dry, add approximately a tablespoon of water over the potatoes to help them stay moist.
Roast for another hour, or until the spare ribs should separate easily.
Remove from oven, let sit with lid on for five to ten minutes. Serve with a hearty bread and butter.