Have your butcher remove only the spareribs and to keep the eye of the rib. Stud the shoulder with some slices of garlic. Coat with a small tablespoon of butter worked with salt and pepper. Heat the oven to the maximum temperature for 15 minutes. Put the shoulder over the rack of the dripping-pan. Bake for 15 minutes (400F). Turn the meat, turn the heat down to 350F, bake for a further 15 minutes. Turn off the oven, leave the meat inside for a further 5 minutes. Take out and cut, collect the juice. Deglaze the dripping-pan with 1 tablespoon of boiling water, add the remaining butter, stirring with a fork, do not boil, pour into a gravy boat with the collected juice. Serve with white or dwarf kidney beans in butter.
