Adam's Ribs

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A tangy glaze tops these seasoned pork ribs. Serve for a Halloween dinner party or any time of the year.

Prep Time: 25 mins

Total Time: 3 hrs 59 mins

Servings: roughly 32 ribs, some quite large, some quite small

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Ingredients

Rub:
1/3 cup dark brown sugar
2 tablespoons ground ginger
1 tablespoon dried thyme, crushed
1 tablespoon garlic salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
2 racks pork spareribs (4-1/2 to 5 pounds each)
Glaze:
1-1/2 cups chopped onion
1/2 cup cider vinegar
1/3 cup packed dark brown sugar
Juice and zest of 1 orange
4 cloves garlic, chopped
1 tablespoon ground ginger
2 teaspoons dried thyme, crushed
1/2 teaspoon cayenne pepper
1/8 teaspoon ground allspice

Directions

In small bowl stir together all ingredients for dry rub. Divide mixture in half. Pat half onto top side of one rack of ribs; repeat with other half for remaining rack. Preheat broiler. Broil ribs 4 to 5 inches from heat for 2 to 4 minutes per side or until browned. Reduce oven temperature to 275 degree F. Place ribs on two racks set over two roasting pans. Fill pans half way up sides with water.

Bake, switching pans from top to bottom midway and refilling with water as needed, approximately 3-1/2 hours or until very, very tender.

For Glaze: Combine all ingredients in medium saucepan. Bring to a boiling; reduce heat to low. Simmer for 15 to 20 minutes or until slightly thickened. During last 20 minutes of roasting time for ribs, brush glaze liberally over ribs.

To serve, cut between bones to almost separate -- then arrange both racks on very large cutting board with ribs slightly pulled apart. Place heart-shaped sweet pepper in between the two racks of ribs and drive a carving through for dramatic effect and your guests' dining convenience. Makes roughly 32 ribs, some quite large, some quite small (6 to 8 servings).

Note

If you do not have two roasting pans, use the base of your broiler pan. You may need to tuck one end of the ribs under so they will fit in the pan.

Nutrition Facts

Calories 486, Total Fat 29 g, Saturated Fat 12 g, Monounsaturated Fat 13 g, Polyunsaturated Fat 3 g, Cholesterol 103 mg, Sodium 571 mg, Carbohydrate 25 g, Total Sugar 18 g, Fiber 1 g, Protein 24 g. Daily Values: Vitamin C 25%, Calcium 9%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet

How to Cook Pork Ribs

If you are a fan of sweet and spicy pork ribs, you'll want to learn how to cook pork ribs using the recipe that follows. It isn't always easy to cook pork ribs that are tender enough that the meat literally falls off the bone. And some barbecue sauces are way too sweet while others are too hot and spicy. These ribs have enough heat to tickle the palate and the right amount of sweetness to balance out the heat. Slow roasting and moisture help to make these ribs soft and fork tender.

Recommended Recipe:

Spicy and Sticky Baby Back Ribs

The chef way: To create the flavorings for these ribs, Donald Link combines eight spices for a rub and prepares a barbecue sauce with homemade pork stock. The easy way: Cut back the number of spices in the rub to the five essentials, and use canned beef broth in the barbecue sauce.

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