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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Herb-Rubbed Pork Spareribs with Honey-Lemon Glaze Recipe

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This recipe for Herb-Rubbed Pork Spareribs with Honey-Lemon Glaze is from The Williams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Rub:
1 Tbs + 2 tsp Kosher Salt
1 Tbs dried Rosemary
1 Tbs dried Sage
2 tsp Fennel Seed
2 tsp dried Thyme
1 ½ tsp Red Pepper Flakes
1 ½ tsp Granulated Garlic
1 ½ tsp Granulated Onion

6.5 lbs Pork Spareribs

Glaze:
½ cup Honey
2 Tbs Lemon Juice
Directions:
Directions:
Grind spices together with mortar and pestle.

Pork: Remove membrane and excess fat. Score the back in crisscross pattern. Cover ribs with spice rub and refrigerate overnight. Bake in 250 degree oven, covered in foil, for 4 hours. Smoke for 1 hour (if you have a smoker, if not, grill for 15-30 minutes), basting with honey-lemon glaze toward end of cooking.

 

 

 

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