Glazed Spice Rubbed Spareribs

By lorik

Ingredients

• For the ribs:
• 2 Tbs. fennel seeds
• 1 Tbs. cumin seeds
• 2 tsp. whole black peppercorns
• 2 Tbs. smoked paprika, preferably hot
• 6-1/2 to 7 lb. pork spareribs (about 2 racks)
• Kosher salt
• 1/2 cup apple juice
• Flaky sea salt (optional)
• For the glaze:
• 1/2 cup apple juice
• 1/2 cup tomato paste
• 2 Tbs. Worcestershire sauce
• 1-1/2 packed Tbs. dark brown sugar
• 1-1/2 tsp. spicy brown mustard
• 1/2 tsp. dried oregano
• 1/2 tsp. finely chopped garlic
• Kosher salt

Details

Servings 8
Adapted from finecooking.com

Preparation

Step 1

Cook the pork:
Position a rack in the center of the oven and heat to 300°F.
Crush the fennel, cumin, and peppercorns to a medium grind in a mortar and pestle or spice grinder. Stir in the paprika. Set aside 1 tsp. of the spice mix.

Season the ribs well all over with kosher salt, then rub the spice mix all over. Transfer to a large roasting pan, meaty side up. Pour in the apple juice, cover tightly with foil, and cook until very tender, about 2 hours; the ribs should sag if you hold the center up with a pair of tongs. Uncover, and let cool to room temperature in the pan. (If not serving right away, wrap in foil. Refrigerate for up to 2 days, or freeze up to 1 month.)

Make the glaze:
Combine the apple juice, tomato paste, Worcestershire, sugar, mustard, oregano, garlic, and 1/2 tsp. salt in a medium saucepan. Cook, stirring occasionally, over medium-low heat for 5 minutes. Season to taste with salt.(The glaze may be made up to 3 days ahead;let cool, cover, and refrigerate.)

Finish the ribs on the grill:
Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Brush the ribs with a thin coating of the glaze. Grill, flipping every 5 minutes or so and basting with more glaze until the glaze browns, about 15 minutes. Transfer to a cutting board, tent with foil, and let rest 5 to 10 minutes before cutting the ribs apart. Sprinkle the reserved 1 tsp. of spices over the ribs and finish with a little kosher or flaky sea salt.

8 servings:
Calories (kcal) : 630 Fat Calories (kcal): 390 Fat (g): 43 Saturated Fat (g): 16 Polyunsaturated Fat (g): 6 Monounsaturated Fat (g): 18 Cholesterol (mg): 170
Sodium (mg): 580 Carbohydrates (g): 12 Fiber (g): 2 Sugar (g): 8 Protein (g): 48