Michelle's FreeFrom Carbonnadoed Rack or Ribs of Pork
Gluten, wheat, nightshade, corn, soya, dairy, egg & nut free

This recipe comes from Robert May’s Accomplish’t Cook, published in 1660 - but it tastes just as good now as it did then.

1.5 kilo / 3 1/2lb approximately rack of pork or pork ribs
sea salt
approximately 2 tablespoons fennel seeds, lightly crushed
freshly ground black pepper
red wine vinegar

Lay the rack or spread the ribs out on a baking tray. Sprinkle with the sea salt and the fennel seeds and leave for at least 1 hour. If you are using a rack, roast it in a moderately hot oven (190C /375F/Gas Mark 5) for 30 minutes per 450g / 1lb. (It will take a very long time to cook through on a barbecue.).
If you are using ribs transfer them to the barbecue and cook thoroughly - 15-20 minutes depending on the size of the ribs. Serve the pork with freshly ground black pepper and red wine vinegar which ‘each diner should sprinkle over the meat to their own taste’.

Serves 6 - per portion
213cals - 19g protein
15g total fat - 5g sat / 6g mono / 2.5g poly
0g carbohydrate of which 0g sugar
0g fibre - 60mg sodium / 0.1g salt

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