Scf 1/2 Rack Spare Ribs Recipe

In a clean jar or bowl combine white vinegar, water, sugar, and kosher salt. Stir until sugar and salt dissolve.

Add sliced cucumber and halved pearl onions to the brine. Add peppercorns and dill sprigs if using.

Cover and refrigerate at least 1 hour, preferably 3–4 hours. These are quick pickles; keep refrigerated and use within 5 days.

Place thinly sliced red onion in a bowl. In a separate container combine apple cider vinegar, water, sugar and salt; stir to dissolve.

Pour the pickling liquid over the onions, add olive oil, toss to coat. Let sit at room temperature for 15–30 minutes or refrigerate up to 24 hours. Drain before serving.

In a small saucepan over medium heat, add a splash of oil (optional) and sauté minced garlic about 30 seconds until fragrant.

Add ketchup, minced chipotle peppers, adobo sauce, apple cider vinegar, molasses, brown sugar, Worcestershire sauce, smoked paprika, salt and pepper, and 60 ml water. Stir to combine.

Bring to a gentle simmer, reduce heat to low, and simmer 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust heat/salt/sweetness. Remove from heat and let cool slightly. If a smoother sauce is desired, blend briefly.

Preheat oven to 135°C (275°F). Remove membrane from the bone side of the ribs if still attached.

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder and onion powder. Rub the mustard evenly over both sides of the ribs to help the rub adhere, then coat the ribs with the dry rub, pressing it into the meat.

Place ribs bone-side down on a foil-lined rimmed baking sheet or in a shallow roasting pan. Pour apple juice (120 ml) into the pan to keep the environment moist. Cover tightly with foil.

Bake in the preheated oven for 2.5 to 3 hours, until meat is tender and pulls back from the bone about 1/4–1/2 inch. A fork should meet little resistance.

Preheat a grill or set oven to broil (high) for finishing. Carefully remove ribs from oven and peel back foil. Brush both sides generously with chipotle BBQ sauce.

Sear on a hot grill for 2–3 minutes per side to caramelize the sauce, or place under the broiler for 3–5 minutes per side, watching closely to avoid burning. Repeat for a second glaze if you want a thicker sauce layer.

Let ribs rest 5 minutes after glazing. Slice into individual portions using a sharp knife between bones.

Plate one half rack of ribs per serving. Spoon a little extra chipotle BBQ sauce on the plate.

Top or serve alongside with b&b pickles and a small mound of marinated red onion. Sprinkle chopped cilantro or parsley over the ribs, if using.

Serve immediately while warm.