Pork Spare Ribs

Ingredients

• Brown sugar

  1 cup unpacked or 145g

• Allspice

  Spices, ground

  ½ cup or 48g

• Pork spareribs

  Fresh, separable lean and fat, cooked, braised

  1.77kg

• Beer

  Alcoholic beverage, regular, all

  1 can or 356g

• Garlic

  Raw

  3 clove or 9g

• Honey

  1 tbsp or 21g

• Worcestershire sauce

  3 tbsp or 51g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

Directions

1. Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight. Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside. Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

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