Name: Pork spare ribs with pears and Stilton butter
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 60 g Stilton, crumbled; 80 g butter, softened; 4 firm pears, halved and cored; 2 red onions, cut into wedges; 2 sprigs fresh thyme; 3 tbsp olive oil; 4 pork spare rib steaks; 1 tbsp soft, dark drown sugar; Salt & pepper

AuthorBen WatsonCategoryPork

They're good fried, barbecued or grilled but can also be cooked in the oven, The ingredients sound a bit like 'round up the usual suspects' but that's why they work.

Yields1 Serving

Prep Time20 minsCook Time55 minsTotal Time1 hr 15 mins

60 g Stilton, crumbled

80 g butter, softened

4 firm pears, halved and cored

2 red onions, cut into wedges

2 sprigs fresh thyme

3 tbsp olive oil

4 pork spare rib steaks

1 tbsp soft, dark drown sugar

Salt & pepper

To make the herb butter, combine the Stilton and softened butter and chill.

Preheat oven to 200° C / Gas 6.

Put the pears (cut side down) and onions in a roasting tin along with the thyme and drizzle over half the olive oil. Season well with salt and freshly ground black pepper and put the pork steaks on top. Brush over the remaining oil and season again with salt and pepper.
Bake for 20 minutes or until the pork is lightly golden.

Reduce the oven temperature to 190°C / Gas 5, remove the steaks, turn the pears and onions over and sprinkle with brown sugar. Replace the steaks (other way up) and cook for another 35 minutes until the steaks look nicely browned.

Put a blob of herb butter on each steak and allow to melt. Serve with a green salad and plenty of bitter leaves to balance the sweetness of the pears and pork.

Ingredients