Grilled Spareribs with Fennel Seeds and Herbs

Name: Grilled Spareribs with Fennel Seeds and Herbs
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp fennel seeds; 2 teaspoons ground fennel seeds; 1 Tbsp chopped fresh rosemary; 1 teaspoon chopped fresh sage; 2 teaspoons chopped fresh thyme leaves; 1 Tbsp chopped garlic; 2 teaspoons sweet Hungarian paprika; 2 Tbsps kosher salt; 2 Tbsps olive oil; 2 teaspoons pepper; 2 racks (2 1/2 lbs. each) pork spareribs trimmed St. Louis-style, membrane removed, cut into 8- to 9-in. servings

One serving contains 55 calories, 1g of protein, and 5g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up fennel seeds, ground fennel seeds, thyme leaves, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Combine all ingredients except for ribs and oil in a bowl. Rub ribs all over with oil and smear with seasonings, putting most on meaty side. Chill airtight at least 4 and up to 24 hours; let stand at room temperature during last hour. Meanwhile, scrunch each of 5 (1 1/2 ft.) sheets of foil into a log about 9 in. long; set aside.

Ingredients you will need

Dry Seasoning Rub

Ribs

Cooking Oil

Equipment you will use

Bowl

Aluminum Foil

Prepare a grill for low (250 to 30

Equipment you will use

Grill

with a burner turned off (for gas) or coals pushed to sides of firegrate (for charcoal) to make an indirect-heat area. Put a 9- by 13-in. pan in the indirect-heat area.

Equipment you will use

Frying Pan

Set ribs with bone tips upright over drip pan, arranging foil logs between ribs to hold them up. Grill, covered, until meat is very tender when pierced and shrinks back 1/2 in. from tips of bones, 1 3/4 to 2 1/4 hours.

Ingredients you will need

Bone

Meat

Ribs

Equipment you will use

Grill

Aluminum Foil

Frying Pan

Transfer ribs to a rimmed baking sheet and cover with foil.

Ingredients you will need

Ribs

Equipment you will use

Baking Sheet

Aluminum Foil

Let rest about 10 minutes, cut between bones, and serve.

USE PORK SPARERIBS AND BEEF SHORT RIBS. More generously marbled than pork baby back ribs, country-style spareribs, or regular beef ribs, they're noticeably more juicy and flavorful.

Ingredients you will need

Baby Back Ribs

Beef Short Ribs

Spare Ribs

TRIM SPARERIBS ST. LOUIS-STYLE. Meaning, trim them into a tidy, rectangular shape that cooks evenly. Ask a butcher to trim them, or do it yourself: On the bony side, trim the flap of meat from the center, flush with the bones. Then cut the rack lengthwise between the 4- to 5-in.-wide rib section and the chewy skirt (above). Save scraps for soup.

Ingredients you will need

Spare Ribs

Meat

Soup

REMOVE THE MEMBRANE. Pork spareribs have a membrane on the underside that can shrink up and make the meat cook unevenly. It's easy to remove: Slide the tip of a meat thermometer under the membrane at one end to loosen an edge. Pull off membrane with a paper towel (it may come off in pieces) while holding the rack down with your other hand.

Ingredients you will need

Pork Spare Ribs

Meat

Equipment you will use

Kitchen Thermometer

Paper Towels

MASTER THE ART OF INDIRECT HEAT. This allows the ribs to cook long and slow, so they become extremely tender and rendered of much of their fat. Then brown them over the direct-heat part of the fire.

Ingredients you will need

Ribs

If using gas, put a drip pan in place under one part of the cooking grate (the indirect-heat area), then light only the burner or burners on the rest of the grill (the direct-heat area).

Equipment you will use

Grill

Frying Pan

If using charcoal, ignite 50 briquets in a chimney, then bank coals on opposite sides of firegrate, leaving a cleared area in the middle. Set a drip pan in the cleared area.

Equipment you will use

Frying Pan

Let coals burn down to the temperature specified in the recipe. To maintain the temp during cooking, add 5 briquets to each mound of coals about every 30 minutes, starting when ribs go on grill; if fire gets too hot, partially close vents under grill and on lid.

Ingredients you will need

Ribs

Equipment you will use

Grill

*Buy ground fennel seeds, or pound seeds with a mortar and pestle.

Ingredients you will need

Ground Fennel