On Memorial Day, we fired up the grill for the first time this season. We have a feeling that might have been true for many of you too. And what did we put on the grill? Spareribs.
Danny decided three days before we ate that he wanted to make these spareribs. So he brined them for an entire day. And then braised them the next day for a few hours. And after making the barbeque sauce from scratch, he finally put them on the grill.
It took us and our friends about 10 minutes to eat them all.
That might seem like a lopsided balance — all that brining and braising and saucing and grilling for only 10 minutes of eating pleasure.
We have to say, the work was worth it.
If you’d like to make these, here’s what we did.
We’d also love to hear how you make spareribs worth the work in your home.
brine for the ribs
1 gallon water
1 cup kosher salt
1/2 cup sugar
1 apple, chopped
1 tablespoon mustard seeds
couple sprigs sage
couple sprigs rosemary
2 fresh bay leaves
5 pounds spareribs
Bring the water to a boil. Add the salt and sugar. Boil the water until the salt and sugar dissolve. Add everything else and cook for a few moments.
Allow the brine to cool to room temperature. Put the ribs in there (obviously, you need quite a big container) and let them brine for 24 hours.
braising the ribs
2 gallons chicken stock
1 large carrot, rough chopped
2 ribs celery, rough chopped
1 large onion, peeled and chopped
1/2 head of garlic, peeled
2 sprigs rosemary
1 bay leaf (fresh if possible)
Bring the stock and vegetables to a boil. Turn down the heat to a simmer. Add the ribs to the stockpot.
Simmer the ribs at a low temp for 3-4 hours until they are very tender. Remove them. Set the stock aside.
2 tablespoons olive oil
2 large onions, peeled and fine chopped
3 cloves garlic, peeled and thinly sliced
1 tablespoon smoked paprika
1 teaspoon chili flakes
2 cups ketchup
1 tsp tomato paste
1 cup chopped canned (good quality) tomatoes (we recommend San Marzanos)
1/2 cup sherry vinegar
In a large sauce pan, heat the oil until it begins to smoke. Add the onions. Cook until they caramelized.
Add the garlic and spices. Cook for 1 or 2 minutes, or until they become fragrant.
Pour in the ketchup, tomato paste, tomatoes, and vinegar.
Simmer the sauce for 1/2 hour, or until it smells enticing. Puree it up.
Remove the ribs from the refrigerator (if you had them in there) and allow them to warm up. Allow the sauce to cool down to the same temperature as the ribs.
Cover the cooked ribs with about 1/2 of the sauce.
Fire up the grill until it’s hot and start cooking. Brush on the sauce as you are grilling. Pull the ribs when the internal temperature has reached 160° and when you just can’t stand it anymore. You have to eat.