Spare Ribs Roasted with Vinegar and Red Pepper Recipe

Name: Spare Ribs Roasted with Vinegar and Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rack (about 3 1/2 pounds) pork spare ribs; Sea or kosher salt; Freshly ground black pepper 1/3 cup extra-virgin olive oil; 12 cloves garlic, peeled; 4 fresh or dried bay leaves; 1 cup (or as needed) Mixed Meat Stock (page 75), Chicken Stock (page 74), or canned reduced-sodium chicken broth; 1 cup dry white wine; 1/2 cup red-wine vinegar; 2 tablespoons honey; 1 to 2 teaspoons crushed hot red pepper, pulverized or chopped fine

Servings: persons

1 rack (about 3 1/2 pounds) pork spare ribs
Sea or kosher salt
Freshly ground black pepper 1/3 cup extra-virgin olive oil
12 cloves garlic, peeled
4 fresh or dried bay leaves
1 cup (or as needed) Mixed Meat Stock (page 75), Chicken Stock (page 74), or canned reduced-sodium chicken broth
1 cup dry white wine
1/2 cup red-wine vinegar
2 tablespoons honey
1 to 2 teaspoons crushed hot red pepper, pulverized or chopped fine

1
Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you).
2
Preheat the oven to 425 F.
3
Pat the spare ribs dry and season them with salt and pepper.
4
Toss them in a roasting pan into which they fit comfortably with the olive oil, garlic, and bay leaves.
5
Pour in the stock and roast, turning occasionally, until the liquid is almost completely evaporated and the ribs are golden brown, 45 minutes to an hour.
6
Meanwhile, stir the wine, vinegar, honey, and crushed red pepper together in a small bowl until the honey is dissolved.
7
Brush all sides of the ribs with some of the vinegar glaze, then pour the remaining glaze into the roasting pan.
8
Continue baking, turning every few minutes, until the glaze is syrupy and the ribs are mahogany brown and sticky to the touch, about 30 minutes.
9
Spoon off as much of the fat as you like before serving the ribs.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 rack (about 3 1/2 pounds) pork spare ribs, Sea or kosher salt, Freshly ground black pepper 1/3 cup extra-virgin olive oil, 12 cloves garlic, peeled, and more.

Yes, Spare Ribs Roasted with Vinegar and Red Pepper falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spare Ribs Roasted with Vinegar and Red Pepper

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