Herb-Rubbed Pork Spareribs with Honey-Lemon Glaze
- 1 Tbs. plus 2 tsp. kosher salt
- 1 Tbs. crumbled dried rosemary
- 1 Tbs. rubbed (dried) sage
- 2 tsp. fennel seed, coarsely crushed (preferably in a mortar)
- 2 tsp. dried thyme
- 1-1/2 tsp. crushed red pepper flakes
- 1-1/2 tsp. granulated garlic
- 1-1/2 tsp. granulated onion
- 1/2 cup honey
- 2 Tbs. fresh lemon juice
- 6-1/2 lb. pork spareribs, membrane removed, cut between the ribs into 4 or 5 smaller slabs
- Kosher salt
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Garlic, granulated (1 1/2 tsp.)
- Onion, granulated (1 1/2 tsp.)
- Rosemary, dried (1 Tbs.)
- Sage, dried (1 Tbs.)
- Thyme, dried (2 tsp.)
- Meat
- Pork spareribs (6 1/2 lb.)
- Cooking & Baking
- Fennel seed (2 tsp.)
- Honey (1/2 cup)
- Kosher salt (1 2/3 Tbs.)
- Kosher salt (1)
- Red pepper flakes (1 1/2 tsp.)
- Drinks
- Lemon juice, fresh (2 Tbs.)
Preparation
Read recipe preparation on finecooking.com
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Published July 1, 2012 (7 months ago).
66 people saved this recipe.
