How To Make Braised Spareribs

By á-46

Ingredients

• Cider / onion sauce
• 4 pounds Vidalia onions
• 3-4 tablespoons bacon fat
• 2 tablespoons each kosher salt and coarse ground black pepper
• 6 cups apple cider vinegar
• 3 cups brown sugar — plus 1/2 cup per rack of ribs

Preparation

Step 1

Into the dutch oven went the bacon fat, until it was melted, then all the shredded onions.

Once they had cooked down enough,I added the salt and pepper.

In went the cider vinegar, which I processed with the immersion blender.

Then stir in the brown sugar.

THE RIBS:

Now the ribs went into a large foil pan, with a generous coating of salt and pepper.

Then enough onion sauce to cover them.

Wrap tightly with foil, and put in a 250° F oven for 8 hours.

Uncover the pan and take a look at how much liquid is in there now.

THE SAUCE: part 2 — AKA the mop

After letting the liquid settle for a few minutes, I skimmed out the grease from the top, then added another cup of brown sugar.

Bring to a boil and let it start reducing.

Put the ribs under the broiler until the top just starts to bubble.

Brush a little sauce on, and put back under the broiler until it’s bubbling again.

Return the sauce to the burner every time you put the ribs back under the broiler.

Do this several times, until you’re almost out of sauce, and the ribs are a deep brown.

Take a big knife and cut the slab into two- and three-bone sections.