FOR THE RUB
1 Tbs. plus 2 tsp. kosher salt
1 Tbs. crumbled dried rosemary
1 Tbs. rubbed (dried) sage
2 tsp. fennel seed, coarsely crushed
(preferably in a mortar)
2 tsp. dried thyme
1½ tsp. crushed red pepper flakes
1½ tsp. granulated garlic
1½ tsp. granulated onion
FOR THE GLAZE
½ cup honey
2 Tbs. fresh lemon juice
FOR THE RIBS
6½ lb. pork spareribs, membrane removed
(see p. 88), cut between the ribs into
4 or 5 smaller slabs
Kosher salt
MAKE THE RUB AND GLAZE
Whisk the rub ingredients together in a small
bowl. Whisk the glaze ingredients together in
another small bowl. Set both aside.
SEASON THE RIBS
Sprinkle the spice rub evenly on both sides
of the ribs. Put a rib slab on one half of a large
double thickness of heavy-duty aluminum
foil, fold the other half of the foil over the ribs,
and fold the edges tightly closed on all three
sides to prevent leakage. Repeat with the
remaining ribs. Put the foil-wrapped ribs on a
large rimmed baking sheet and let stand while
the grill heats.
PREPARE THE GRILL
Prepare a charcoal or gas grill fire for direct
grilling over medium (350°F) heat.
GRILL THE RIBS
Arrange the foil-wrapped ribs on the grill
grate in a single layer and cover the grill. Have
a spray bottle of water ready for any flare-
ups, and grill for 45 minutes. Carefully turn the
packets over, taking care not to pierce them,
Many cooks boil or bake spareribs before grilling to render their tough meat ten-
der, but that method can leave a lot of flavor behind in the pot or the baking pan.
Instead, you’ll grill them in foil here so they cook quickly in their own juice and all the
flavor is trapped inside the foil. Finishing the ribs with a simple glaze gives them ex-
tra flavor and crisp edges. This recipe can be made with standard spareribs or with
St. Louis-cut spareribs—the former may take slightly more time to cook. Serves 6
or the juices will run out. (If using a charcoal
grill, add about 1 quart charcoal to the coals,
if necessary, to maintain the temperature.)
Cover and cook until the meat has pulled
away from the ends of the rib bones and is
very tender when pierced with the tip of a
knife (carefully open the foil to check), about
45 minutes more.
Open the foil and transfer the ribs to a
platter. Add any juice to the glaze. (The ribs
can be prepared to this point up to 1½ hours
ahead, covered loosely with foil, and stored at
cool room temperature.)
FINISH THE RIBS
For a charcoal grill, if necessary, add more
charcoal to the coals to maintain a tempera-
ture of 350°F.Clean and oil the grill grate. Arrange the
ribs on the grill grate and brush with half of
the glaze. Cover and cook until sizzling, 3 to
5 minutes. Flip and brush with more glaze.
Cover and cook until sizzling, 3 to 5 minutes.
Flip again and cook for 2 minutes. Transfer to
a cutting board, let rest for about 5 minutes,
and then cut between the bones into indi-
vidual ribs. Transfer to a platter, season lightly
with salt, and serve with any remaining glaze
for dipping.herb-rubbed pork spareribs with honey-lemon glaze
spareribs
Located below the baby
backs, in the belly section
of the rib cage, spareribs
are so named because
they’re what’s left over
(or spare) after cutting
away the belly meat for
bacon. These wide, flat
ribs have lots of fatty,
flavorful meat and tough
connective tissue, so they
need slow cooking, pref-
erably with moist heat.FINECOOKING.COM 35