Author: Paula Wolfert "The Cooking of Southwest France"
Recipe type: Entree
Cuisine: French
Serves: 4-6
Ingredients
3 pounds pork loin rib ends for barbecue, or 2 sides meaty country style spareribs (about 4 lbs), divided into 8 serving pieces (do not substitute ordinary spareribs), trimmed of fat
salt and freshly ground pepper
½ cup finely diced ham fat, or substitute 3 ounce finely diced pancetta and 2 ounces dried country ham cubed medium
Herb Flavored Oil
1 teaspoon herbes de Provence
2 springs fresh mint
½ cup extra virgin olive oil
2 tablespoons sugar
1 tablespoon balsamic vinegar
Instructions
Heat oven to 350 degrees
Combine all ingredients to make herb flavored oil and set aside to allow flavor to mellow.
Rub the pork with salt and pepper. Place overlapping in a large roasting pan, cover with foil, and bake for 2 hours. While pork is baking, slowly simmer the ham cubes or pancetta mixture in 1½ cups water until there are only cubes of meat and rendered fat in the pan; set aside.
Uncover the ribs, brush with the flavored oil; change to broiler heating. Brush the ribs with the seasoned oil and broil for 10 minutes. Turn ribs over, brush with more oil and broil for 5 minutes. Spread the ham/juices over the spare ribs and broil for a couple more minutes.
Serve with Sweet and Sour Onion Garnish
Recipe by Tout va bien! (tm) at https://christymajors.com/the-french-winophiles-ribs-languedoc-style-with-le-ptit-barriot/