Slow Roasted French Pork Ribs


On the way down from Stuttgart to Sens, we saw a sign that said Baccarat.  My husband wondered aloud if this could be the famous crystal town.  I suggested we make a detour, swearing that I didn’t want to buy anything, but was just curious.  Of course I was lying and my husband knew it, but he turned off at the exit anyway.  The foundations on which great marriages are built 😀


So anyway, there’s so much eating going on around here, I can’t keep up.  Yesterday, with the gorgeous weather, we gathered around the Parret table in the courtyard and shared a Mediterranean mussel entree.


A meltingly tender veal roast.


And more potatoes from M. Parret’s garden with rosemary, garlic and olive oil.


I guess when we’re not eating, we are shopping for food.  We stopped into Noslon farm and I decided to try some of their jarred beans.


The lingots included goose fat and tasted good, but I thought that after just a few minutes of warming, they broke down more than I like.  Tasty but lacking structure.


Travers de porc are the French take on spareribs.  It took me a while to learn to cook them to my satisfaction but now I like them almost as much as normal spareribs 🙂


You can grind the rub ingredients in a food processor or blender; I couldn’t be bothered 🙂

Slow Roasted French Pork Ribs

1 tbsp salt

1 tbsp dill seeds, crushed

1 tbsp sage leaves

1 tbsp fennel seeds, crushed

1 tbsp coriander powder

1 tbsp fresh rosemary leaves, chopped

1 tbsp Spanish paprika

1 tbsp garlic powder

1 tbsp dried shallots

2 lbs spareribs

Mix all the herbs and spices together, then rub onto the spareribs.  Refrigerate overnight, then roast in a 300-325 F oven for 2 1/2 hours.

About cookinginsens

An American living in Burgundy, France
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30 Responses to Slow Roasted French Pork Ribs

  1. Beautiful, beautiful glasses, very envious! And some more gorgeous food going on, sound slike you are in gastronomic heaven again. I bet M. Parrett is so pleased to have you around again for a little while.

  2. A town like Baccarat and you is a dangerous combination. Lovely glasses:)

  3. Mad Dog says:

    Another plus from me with regard to the glasses. All the food looks great! I’m inclined to agree with you on beans in jars and tins – they are a bit too soggy for my liking, I’d rather buy them dried and cook them in a pressure cooker – I prefer the texture and there’s always some duck or goose fat in my cupboard 😉

  4. Love that top photo! You have such a great eye for making food look appetizing and beautiful.

  5. Yum! That looks delicious Rosemary.

  6. Caroline in San Francisco says:

    “I guess when we’re not eating, we are shopping for food.” It’s the best way to live, yes? 🙂

  7. Looks like you’re choosing quality over quantity then. Looks wonderful.

  8. Those are beautiful glasses, Rosemary! Glad to hear that you got yourself some souvenirs 🙂

    Everything looks beautiful too. Welcome back 🙂

  9. Beautiful!

  10. Raymund says:

    The mussels alone would be good enough for me, add those ribs to the equation this is a heavenly dish

  11. Once again you’ve succeeded in making my stomach rumble Rosemary 😉 looks superb…

  12. markhardin12 says:

    Wonderful recipe! I will be stealing soon for future bbq’s

  13. Yum, I haven’t mastered ribs yet, so this looks like a great recipe to start with!

  14. slow roast until the meat is fall of the bone, nothing better!

  15. Michelle says:

    “Of course I was lying and my husband knew it, but he turned off at the exit anyway. The foundations on which great marriages are built.” Truer words were never spoken!

  16. Pingback: Ketogenic Crockpot Recipes

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