beccauk Posted April 26, 2014 Share Posted April 26, 2014 Hi I have some spare ribs well think its belly pork with the bone on , and have a chinese rib glaze to marinade it in, but want a good way to cook it so its tender yet crispy fat, I have a fan assistance oven and thought low might be best, anyone cooked these and has a cooking method that works? Becca Quote Link to comment Share on other sites More sharing options...
Couperwife Posted April 26, 2014 Share Posted April 26, 2014 I've just asked the chef (I don't cook if I can help it...kev does! ) he suggests looking on the jamie Oliver website for slow roast belly pork. The recipe is called pork belly roast. It's a good one Cathy X Quote Link to comment Share on other sites More sharing options...
BlueSilver Posted April 27, 2014 Share Posted April 27, 2014 I tend to go for a low heat set first (around 160 till tender), the increase the heat toward the end to crisp it up (220 or so). I am terrible as I rarely use recipes, maybe the BBC food site gas a few? Add any sauce at the last minute to keep it from burning. Or you could pop them on the barbie if you've got one -I can't wait to fire mine up, cooking outside is a treat for me. Quote Link to comment Share on other sites More sharing options...
bluekarin Posted April 27, 2014 Share Posted April 27, 2014 I do these a lot. I cook them in a tray covered with foil on low (140 fan) for about an hour so they are soft. I then pour off the liquid, pour over the marinade and cook for another hour, covered, at 160 fan and then remove the foil and cook for another 10 or so minutes till they are all crispy and delicious Hope that works for you Quote Link to comment Share on other sites More sharing options...
