I’ve been insanely busy setting up our homestead and learning some real lessons on the correct process for making it all work I have several half written posts in the works on this so stay tuned! I just need another night of insomnia to finish them (hard work = better sleep)!!
We had a small BBQ for our daughter Frankie’s 5th birthday on Friday. We are taking her to the American Girl store for a birthday lunch Sunday but wanted to also celebrate with some friends before.
She LOVES her friend Sophia and thinks her house is SO fun because it has a playground, trampoline and Barbie hot wheel car (whereas our 40 acres are just full of trees and chickens, maybe we need a playground…). Frankie told my friend Jenn (Sophia’s mom) she would like to have her party there, and Jenn said lets do it!!
Alright then! I ordered a bunch of pork spare ribs and steaks from Five Marys Farms. The steak would be BBQ’d on site but the ribs were getting some love and attention at home first. Ribs are always better after sitting a while. I used a rub recipe from Thomas Keller and seared it into the ribs before oven roasting them per James Beard.
First off trim the excess meat and or fat (save for Big Bo Duke the LGD).
Make the rub by combining all the dry ingredients (brown sugar, kosher salt, garlic powder, cayenne, paprika, all spice, chili flakes).
Press the rub onto the meat side of the ribs and refrigerate wrapped in cellophane for 2-6 hours.
Preheat the oven to 350 degrees and heat up a grill (I used my indoor griddle since El Niño finally decided to show up and pour torrential rain all day). Prepare the grill by rubbing an onion dipped in canola oil across the top.
Grill the ribs, meat side down for two minutes, then pivot to get a cross hatch design for another two minutes.
The sugar melts into the meat and it smells absolutely incredible! I wish I could package this smell! I might wear it as perfume!
Transfer to a rack on a baking sheet meat side down, season with salt and pepper and place in a 350 degree oven for 30 minutes.
Flip meat side up and cook another 30 minutes.
You want to eat these ribs, trust me!!
Prior to serving just place in a warm 200 degree oven for about 20 minutes or on a hot grill for 5.
The brown sugar and spice rub melts into the ribs and you’re left with a tender, sticky, sweet and spicy delicious slab of heaven.
Enjoy watching your husband and friends inhale them and say they are the best ribs they ever ate!!
Happy Birthday Frankie!! We sure do have some great friends!!
Here’s a great podcast on heritage pork and the huge difference it makes in both flavor and sustainability. Once you eat real farm meat, you’ll NEVER be able to go back.
Sweet and Spicy Pork Spareribs
1 cup of light brown sugar
2 Tbsp of kosher salt
2 tsp of sweet pimenton (spanish smoked paprika)
2 tps of cayenne powder
2 tsp of garlic powder
1 tsp of ground allspice
1 tsp of red pepper flakes
2 slabs of pork spare ribs
3T canola oil
- Trim the ribs of any excess meat or fat.
- Combine all the dry ingredients into a bowl.
- Press into the meat side of the ribs.
- Wrap in cellophane and refrigerate for 2-6 hours.
- Preheat oven to 350 degrees.
- Heat grill or griddle to High.
- Place a rack on a foil lined baking sheet or roasting pan and set aside.
- Prep the grill by rubbing a half onion dipped in canola oil across the top.
- Sear the ribs, meat side down for two minutes, then rotate slightly to make a cross hatch pattern and sear for two more minutes.
- Place meat side down on the prepared rack, season with salt and pepper, and place in the oven for 30 minutes.
- Flip ribs over (meat side up) and roast for another 30 minutes.
I like to make these earlier in the day and reheat them just before serving to really lock in the flavor.