This photo was taken and supplied by Murray Lloyd.

Method

1. Preheat oven to 180°C.
2. Into a large bowl place flour, salt and pepper and combine.
3. Take the pork spareribs rack and cut down side of each rib (where the bone has been removed) to make 16 pieces.  Excess fat can be trimmed off but once dish has been cooked and chilled fat can be scraped off the top.
4. Place spareribs into seasoned flour and turn. Shake off excess flour and transfer spareribs to a tray.
5. Place butter and olive oil into a heavy-based frypan set over a medium-high heat and cook till butter has melted. Add spareribs and sear on all sides, it may need more than one pan-load, till well browned.
6. Transfer spareribs to a roasting pan sitting spareribs snugly together.
7. Return frypan to medium heat and add onions.  If frypan looks a little dry add a tablespoon or more of additional olive oil. Cook onions gently for 3-4 minutes or till they begin to soften but not brown. Add garlic, carrots, celery, bay leaf and rosemary and cook for a further 4-5 minutes or till vegetables begin to soften.  Spoon vegetables over seared spareribs.
8. Return frypan to a high heat and pour in wine. Deglaze pan by scrapping up all the baked on bits on the base of the frypan and reduce wine by half. Add stock, apple sauce, apple syrup and salt and pepper. Bring to the boil then pour into the roasting pan over the spareribs and vegetables.
9. Cover roasting pan with aluminium foil and place in preheated oven to cook 1 1/4 to 1  1/2 hours or till spareribs are very tender and liquids have thickened slightly. If serving immediately cook for 1 1/2 hours.  If you intend to cool then reheat, cook for lesser time of 1 1/4 hours.
10. To reheat: Preheat oven to 150°C. Scrape off fat from the top of the braised spreribs and discard or retain for another use. Cover braised spareribs with aluminium foil and place into oven for 45 minutes to 1 hour or till heated through.

Apple Sauce

1. Roughly chop apples and place into a non-reactive pot.
2. Add cinnamon stick, sugar and water and bring to the boil.
3. Simmer for 8-10 minutes, stirring occasionally, or till apples are soft and juices have began to evaporate.
4. Beat with a wooded spoon till smooth. Add nutmeg and season with salt and pepper to taste.
5. Cool and refrigerate for up to 3 days.  This sauce freezes well.

To serve