Adam's Ribs

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



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Servings: 6 to 8
Yield: roughly 32 ribs
Prep Time: 25 mins
Related Categories: Baked Pork Ribs, Pork, Pork Ribs
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Ingredients
    Rub:
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      1/3  cup 
      dark brown sugar
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      2   tablespoons 
      ground ginger
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      1   tablespoon 
      dried thyme, crushed
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      1   tablespoon 
      garlic salt
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      1/2  teaspoon 
      ground allspice
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      1/2  teaspoon 
      cayenne pepper
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      2   
      pork spareribs (4-1/2 to 5 pounds each)
    Glaze:
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      1 1/2  cups 
      chopped onion
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      1/2  cup 
      cider vinegar
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      1/3  cup 
      packed dark brown sugar
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      Juice and zest of 1 orange
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      4   
      cloves garlic, chopped
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      1   tablespoon 
      ground ginger
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      2   teaspoons 
      dried thyme, crushed
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      1/2  teaspoon 
      cayenne pepper
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      1/8  teaspoon 
      ground allspice

    Directions
    1.
    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.
    2.
    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:

    1.
    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.
    2.
    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 knife 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 information
    Per Serving: cal. (kcal) 486, Fat, total (g) 29, chol. (mg) 103, sat. fat (g) 12, carb. (g) 25, Monosaturated fat (g) 13, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 18, pro. (g) 24, vit. A (IU) 437, vit. C (mg) 15, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 20, Cobalamin (Vit. B12) (g) 1, sodium (mg) 571, Potassium (mg) 497, calcium (mg) 91, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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