Spareribs make my family happy. My sons love eating them straight from the bones. It’s a bit messy, but it’s quite understandable. I allow them to be independent so they can learn it by themselves. I found out that guiding them instead of just telling them what to do make them understand things better. My big eater husband on the other hand will marry these ribs if I didn’t have that ring on my finger- he’s so in love with this recipe.
Check out what our friends from My Recipes have to say about this recipe:
“Spareribs are cut from the bottom section of the ribs and breastbone, located just above the belly, of the pig. They’re already, when treated right, juicy, however, here the herbaceous spice rub adds moisture and acts as a tenderizer. These spareribs are super simple, the hardest part being waiting for the ribs to chill.”
Every good thing is worth the wait- I think this applies to food too. The longer we anticipate for something, the longer we appreciate it when we finally have it. These ribs are worth the wait… definitely.
Ingredients
- 1 tablespoon McCormick fennel seeds
- 1 teaspoon McCormick crushed red pepper
- 2 tablespoons kosher salt
- 1 (4- to 5-lb.) slab Tyson pork spareribs
- 1/4 cup Bertolli extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon minced garlic
- 1 teaspoon McCormick freshly ground black pepper
Instructions
Grind together fennel seeds and crushed red pepper in a spice grinder. (If you don’t have a spice grinder, use a heavy knife to mince the seeds and red pepper.) Combine ground spices and salt; rub mixture all over the ribs. Cover ribs, and refrigerate 8 hours or overnight, if possible. (If not, rub the ribs a minimum of 2 hours ahead of time.)
Stir together olive oil, lemon juice, rosemary, garlic, and black pepper in a small bowl. Remove the ribs from the refrigerator. Place the ribs on a platter or broiler pan, and pour the marinade from the bowl over it, rubbing it into the meat with your fingers. Let stand at room temperature for at least 1 hour, turning the ribs at least once.
Preheat the broiler or gas grill to high (450°F to 550°F) 15 minutes before you are ready to cook. (If using charcoal, allow it time to form a full coating of white ash.) Place the broiler pan (or the grilling rack, if it’s adjustable) about 8 inches from the source of heat. Place spareribs on the pan or grill, and brush with any remaining marinade. Cook for 30 to 35 minutes, turning rack 3 or 4 times.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can adjust the flavors based on your preferred taste. This is a pretty flexible dish.
Thanks again to My Recipes for this amazing recipe.
