This time we’ll cook pork spare ribs to prove the value of a well-constructed, Greek traditional wood-fired oven once again. A good company is a must for this roast, although, with this recipe, you will gather your friends in no time, anyway. A fine mixture of salt, spices, and sauce coating will give your roast a unique, spicy flavor. Let’s see all this step-by-step.
For the sauce coating:
You should prepare the spare ribs the day before cooking. Lay five sheets of parchment paper on your kitchen bench. Place the rack on top, remove the membrane from the ribs and trim any excess fat off the meat. If you have trouble doing it yourself, ask your butcher to do it for you, so that it can be done properly.
In a bowl, mix the mustard with the ketchup and gradually add the sunflower oil, while mixing to combine them. Place the pepper seeds inside a mortar and bash them well to release their full aroma. Then, add the salt. Prefer using fleur de sel or rock salt (like we do) or unprocessed coarse salt. Bash the salt to crush its grains and add the rest of the spices listed above. Mix until they are all well combined to get your spice blend.
Then, cover the pork spare ribs with the mustard mix thoroughly and add a layer of the spice blend on top. Apply as much as it can take on its surface. Continue until the whole piece of spare ribs is covered with the spices. Wrap the rack with the parchment paper (refer to the video above for further detail). Refrigerate overnight and cook the spare ribs the next day.
You will need 5.5 hours for cooking the ribs, and if we take into account the time you need to preheat the oven, the whole process will take 7-8 hours. Based on the time you want to serve your roast, you can decide when it’s the right time to preheat your oven.
Your first task, then, is to light the traditional wood-fired oven. Place kindling (alcohol-soaked cotton) inside the oven’s chamber, and add thin pieces of dry hardwood on top. Then, add thicker pieces of dry wood, initiate fire and wait for a while, until the fire is established (refer to the video above for further detail). When this happens, close the oven’s door leaving the chimney inside the chamber, but slant the door for better air circulation.
When the pieces of wood turn embers and the oven’s dome is white, remove the embers from the oven and close the door. Use the door’s thermometer to check the temperature. It will probably be higher than the desired level. Wait until the oven matures and the temperature is down to 210⁰C (410⁰F) approximately. That’s the right time to place the wrapped spare ribs at the back of your oven’s chamber. Close the door tight and cook for 5.5 hours. If you don’t want to waste the embers of your oven, use them on your charcoal grill to prepare some appetizers for your guests so that you can have some good time while waiting for the roast.
When the time has passed, remove the wrapped spare ribs from the traditional wood-fired oven. Wait for a while, until the meat cools down, and cut the roast into pieces. You’ll notice that the meat falls apart at the touch of a fork and the bones are separated from the meat instantly. That’s the effectiveness and the “magic” of the Greek traditional wood-fired oven.
Enjoy this roast with your good friends and accompany your dish with fine red wine.
Happy cooking everyone!