James Beards Rostade Revbensspjäll

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This classic recipe for roasted pork spareribs focuses on simplicity, allowing the natural flavours of the meat to take centre stage. By using a traditional roasting method on a wire rack, the heat circulates evenly, ensuring the exterior becomes satisfyingly crisp while the meat remains tender and succulent. It is a timeless approach to a favourite cut of pork that relies on high-quality seasoning rather than sugary glazes.

As a diabetes-friendly option, these ribs are naturally low in carbohydrates and free from the hidden sugars often found in shop-bought barbecue sauces. This savoury dish makes an excellent centrepiece for a weekend lunch or a protein-rich dinner. Serve these ribs alongside a crisp green salad or roasted Mediterranean vegetables for a balanced and wholesome homemade meal that everyone can enjoy.

Ingredients for James Beard's Roasted Spareribs

1.8kg meaty pork spareribs
2 tablespoons salt
1 matsked nymalen svartpeppar

How to make James Beard's Roasted Spareribs

Preheat oven to 177°C.

Rub the ribs with salt and pepper on both sides.

Set a roasting or grill rack in a roasting pan. Arrange the ribs on the rack, meaty side facing up.

Put the pan on the centre rack of the oven and bake for 30 minutes. Using a pair of tongs, turn the ribs over, and cook for another 30 minutes.

When the second 30 minutes are up, the ribs should be nicely browned and fairly crisp on the outside. If not, roast for another 10 minutes and check again.

When you are serving the ribs, cut the rack into separate racks of 3 or 4 ribs per person and place on a platter or plates. Serve hot.

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