The Recipes

BBQ Spareribs with Minted Pea Salad

I went to the butcher and got some Flinstonian-looking ribs.  I decided to do a combination of a dry rub and a homemade bbq sauce.  You'll need to do the dry rub the day before you cook, or at the very least five or six hours beforehand.  The longer you have the dry rub on the ribs, the more it will permeate the meat.

BBQ Spareribs with Minted Pea Salad


For the dry rub:

- 2 T. brown sugar
- 1 T. paprika
- 1 T. chili powder
- 1 T. cayenne
- 1 T. salt
- 1 T. pepper

For the BBQ sauce:

- 1 c. ketchup
- 1/4 c. apple cider vinegar
- 1 T. honey
- 1 T. brown sugar
- 1 T. worstershire sauce
- a few splashes of hot sauce
- 1 tsp. celery salt
- 1 tsp. cumin
- 1/2 lemon, juiced
- 1 garlic clove, minced

For the ribs and salad:

- 2 spare ribs
- handful of frisee
- 1/4 c. fresh peas
- 1 T. champagne vinegar (I used the fancy stuff I bought at a tasting; feel free to use whatever you like)
- 2 T. orange olive oil (same note as the vinegar)
- 1/2 bulb fennel, sliced
- a few slices of white onion
- splash of red wine
- 1-2 c. of beef stock
- a handful of mint, chopped
- a few fennel fronds, chopped
- salt
- pepper
- olive oil

The day before you plan to cook the ribs, mix together all of the ingredients to the dry rub.  Massage the dry rub into the ribs and store them in the refrigerator.

The night you are cooking, remove the spare ribs from the refrigerator and let them come to room temperature.

Preheat the oven to 350 degrees.

In a dutch oven or heavy-bottomed, oven-safe pot, heat 1-2 T. of olive oil.  Lay the spareribs in the oil and let them brown for 3-4 minutes on each side, allowing a brown crust to develop.  Remove the spareribs and set them aside.  

Add the onions and fennel to the pot and season them with salt.  Let them soften for 6-7 minutes.  Add in the red wine and scrape up the bits from the bottom of the pan.  Let the red wine reduce by half.  Put the spareribs back in the pot and pour in the stock until it comes a little over halfway up the sides of the ribs.  Cover the pot and transfer it to the oven.  Let the ribs braise in the oven for 1 hour and 15 minutes.  

In a small pot, combine all of the ingredients for the bbq sauce.  Stir and let it simmer for 15 minutes.  Baste the ribs with half of the sauce and remove the cover to the pot.  Let the ribs cook another 30-45 minutes; until a knife is easily inserted into the ribs.

Bring a small pot of water to a boil.  Salt the water and drop in the shelled peas.  Cook them for 2 minutes, then remove them and drop them into a bowl of ice water.  Drain the peas.

In a small bowl, whisk together the vinegar and oil and season it with salt and pepper.  Add the frisee, mint, reserved fennel fronds, and peas and toss to coat.

Plate the spare ribs and top them with the rest of the bbq sauce.  Place the salad on top of the spareribs.