For years and years and years, living at home in Maryland, I had a deck that I rarely ever used. Summers came and went, and I would spend nary a day or night there because, oh, well … it’s hot … and there are bugs … and the TV is inside … and I am a world-class complainer.
But after two summers in the city that never sleeps, I miss that deck. Lounging in the sun with an iced tea and a good book* seems like a distant dream, especially when I’m caught in the daily grind of pavements and subways and buses. And as the days go by and I don’t go home, the deck seems more and more idyllic — a place for backyard barbecues (that never happened), blackberry brambles (also never happened) and nights spent laughing under the stars (I have a very vivid imagination).
This weekend, feeling a particularly strong bout of nostalgia for a memory that doesn’t actually exist, I decided to make spareribs. I’ve never actually made anything approaching ribs before in my life (these short ribs aside), and neither has anyone I know, so I was going in very blind. And given the total lack of confidence the butcher at Whole Foods showed me (“You want 5 pounds of ribs? You know you can’t eat that by yourself, right?” — no, I did not make this up.), I was a little worried about how this affair would turn out.
Thankfully, the oven does all the work for this recipe. Literally, there is no way to mess it up. You can throw in a little or a lot of any of your favorite spices (I jacked up the cumin natch), wrap it up in a packet of tin foil and then just bake. The ribs mellow and soften, the spices toast and roast and you, the intrepid chef, watch hours of a Real Housewives of New Jersey marathon do nothing. And at the end of 6 long hours, your hard work is rewarded by a pile of ribs so tender that tongs can tear the meat from the bones — the spicy, slightly sweet, tangy glorious meat. Could there be a more perfect recipe?
*If you have any good book recommendations, please let me know! I’m road-tripping to Michigan with the family soon and I need a good distraction …
Oven Roasted Spareribs
Adapted from Harold McGee of the New York Times
– 3/4 cup brown sugar
– 2 tablespoons paprika
– 2 tablespoons cumin
– 1/4 teaspoon cinnamon
– 2 teaspoons garlic powder
– 1 tablespoon salt
– 1 teaspoon cayenne
– 1 teaspoon pepper
– 4 pounds of spare ribs, cut into 4 slabs
1) Preheat the oven to 200ËšF. Rinse the slabs and pat them dry. Combine the brown sugar, paprika, cumin, cinnamon, garlic powder, salt, cayenne and pepper in a large mixing bowl.
2) Center a slab of the ribs on a large piece of tin foil. Pat the spice rub over the ribs, rubbing it in on all sides. Place the ribs meat-side down on the foil and fold tightly into a packet. Repeat for the remaining slabs.
3) Place the packets on a baking sheet and put it in the oven. Bake the ribs for 4 hours, then reduce the heat to 175ËšF and bake for 2 more hours, or until a fork easily penetrates the meat.
4) Open the packets and pour the juices into a saucepan. Bring the juices to a simmer over medium heat and reduce by about half, until they cling to a spoon. Skim the fat off the top and adjust seasonings.
5) Place the ribs, uncovered, in the broiler on high for 3-5 minutes, until they have charred slightly. Drizzle the sauce over them, then serve with lots of napkins. (Though I of course ate them with a fork and knife.)
Yum!
yummmy! try Under a Marble Sky by John Shors
Hi Poulami, of course I remember you! How are you doing? So glad you like my blog! And thanks for the book recommendation — I’ll definitely check it out!