Sweet and Tangy Spare Ribs

by Melissa Goldstein
Fall-off-the-bone ribs are a favourite of mine. Succulent, savoury, slightly sweet, and so tender that you don't notice--or don't care about--the grease on your fingers. These are pretty simple to make too: make the marinade, give them some time in the oven, glaze, and you're done! Just make sure to have plenty of napkins ready. dh-recipe-shop
dh-recipe-ofthe-week-spare-ribs-mvp Simple and clean lines make this Oval Ceramic Serving Platter a versatile must-have on any table, especially at this price. $32, Schoolhouse Electric & Supply Co.
  • Ingredients
  • 1 rack of pork spareribs (2 to 2 1/2 pounds), cut into individual ribs (ask your butcher to cut into serving pieces and remove any excess fat)
  • Marinade:
  • 1 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 garlic cloves, minced
  • Brown Sugar Glaze:
  • 1/3 cup vegetable oil 1/3 cup brown sugar, packed
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chilli powder
1. Remove excess fat from the ribs if your butcher has not already done it for you. 2. Combine marinade ingredients and pour the mixture over the spareribs--I like to pop mine into a freezer bag. Leave to marinate in the fridge for two hours, turning occasionally. 3. Preheat oven to 325F 4. Pull the spare ribs out of the marinade and place them into a shallow roasting pan. Cover the pan with foil and roast at 325F for 1 hour. 5. After 1 hour, take the ribs out of the oven and pour out the fat. Now increase the heat to 425F and roast, uncovered, for 45 minutes, basting often with the marinade from the pan. 6. Combine the glaze ingredients, whisking together as best you can (the brown sugar won't fully dissolve). 7. Take the spare ribs out of the oven, flip, and brush the ribs with the brown sugar glaze. 8. Turn the oven temperature up to broil and return the ribs to the oven for 5-10 minutes, until the brown sugar has caramelised and the ribs are nicely browned. 9. Serve alone or with your favourite hot sauce or bbq sauce. I love sriracha or Louisiana Crystal Hot Sauce for that extra kick. (Yields 6 appetizer servings)   claire-signature-layout  

Add a Comment

More Stories