Cider Braised Pork Spare Ribs

Kylie Millar
Cook time 1 hour 10 minutes
Servings 4


1 kg pork spare ribs
3 red onions
3 cloves garlic
2 teaspoons fennel seeds
1 teaspoon cumin seeds
500 ml pear cider, plus additional for braising
Salt to taste

2 large granny smith apples
1 lemon
2 stalks celery
¼ small red cabbage
3 small red radishes
Handful dill

2 egg yolks
1 tablespoon Dijon mustard
300mL rice bran oil
salt to taste
juice of 2 limes

Cider Braised Pork Spare Ribs


Heat oil in a pressure cooker. Brown meat until well caramelized. Remove from pan. Brown off onions, garlic and seeds. Deglaze with cider. Add ribs back to cooker, cover with additional cider. Place lid on and cook for 1 hour or until tender. Remove ribs and keep warm. Reduce braising liquid

Finely slice the apple, celery, cabbage, and radishes and place in a blow. Squeeze lemon juice over in order to stop oxidizing of the apples. Tear sprigs of dill into the slaw.

Whisk together the yolks and mustard. Slowly drizzle in the oil while still whisking. Add salt and juice to taste. Toss with slaw.