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How to Make Adam’s Ribs

For your next party, make sure you’re serving up a tangy and tender rack of these ribs that are sure to be a crowd favorite. Watch this video for a step-by-step recipe that won’t leave a spare rib behind!
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You'll need:


  • 2 racks of Pork Spare Ribs


For the glaze:


  • 1 ½ cups onion, chopped
  • 1/3 cup brown sugar
  • The juice of 1 orange
  • Orange zest
  • 2 tsp of dried thyme
  • 1 tbsp of ground ginger
  • 1/3 cup cider vinegar
  • 4 cloves of garlic, chopped
  • ½ tsp cayenne pepper
  • 1/8 tsp ground allspice


For the rub:


  • 1/3 cup brown sugar
  • 2 tbsp ground ginger
  • 2 tbsp dried thyme
  • ½ tsp cayenne pepper
  • 1 tbsp garlic salt
  • 1/s tsp ground allspice


The key to keeping these pork spare ribs flavorful is the dry rub. Mix all of the ingredients in a large bowl and stir until fully combined. Split the rub into two portion, one for each rack. Using your fingers, rub the seasonings deep into each rack, making sure to cover them as fully as possible. Put them on a roasting pan and pop them under the broiler for 2-4 minutes per side. They’ll be going back into the oven to cook fully; this is just to give them a nice brown color.


While the ribs are under the broiler, it’s time to start your glaze. In a medium saucepan, pour all of the ingredients together. Bring to a boil, stirring frequently, and then reduce the heat and let simmer for 15-20 minutes until it thickens.


When the ribs are golden brown, remove them from the oven. Set the oven to 275 F. To keep the ribs tender, pour water into the roasting pan, filling it halfway. Put them back into the oven and cook for about 3 ½ hours—or until they’re cooked all of the way through and tender. When you take them out, they should be fall-off-the bone tender and ready for a nice glazing. Using a pastry brush, slather the racks with the tangy glaze.


Once they’re covered, put them back into the over for 20 minutes. This last 20 minutes is very important; not only do they continue to tenderize, but all of the flavors from the glaze really soak in. After the last 20 minutes in the oven, the racks should be a deep brown color and ready for you to serve. They’ll be so full of flavor that you can serve them with a simple slaw or on their own! 

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