For a while now, we’ve been looking for a new spare rib recipe that isn’t BBQ.  And this week, we found THE ONE, which we adapted from the NY Times. These Thai-Style Spare Ribs are so good, in fact, that we polished off the entire rack of ribs in one dinner! Give it a try and let us know what you think.

Thai-Style Spare Ribs
1 rack of pork spare ribs (2-3lbs)
2 tsp kosher salt
3 Tbsp honey
2 Tbsp soy sauce
1 tsp toasted sesame oil
2 garlic gloves, minced
2 Tbsp grated ginger
1/2 tsp red pepper flakes
1/2 tsp ground black pepper
1/4 tsp cinnamon
1 pinch of nutmeg
1 pinch of cayenne
2 Tbsp sherry vinegar
2-3 Tbsp chopped cilantro, for garnish

DIRECTIONS

1. Lay the ribs on a roasting pan and season both sides with the salt

2. Make the marinade by combining the honey, soy sauce, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg, cayenne, sherry vinegar, and 1/4 cup of hot water in a small blender or food processor. Pulse a few times to blend the ingredients.

3. Pour the marinade over the ribs, completely coating them. Then let rest for 2 hours at room temp, or several hours or overnight covered in the fridge.

4. Heat the oven to 250F. Place the roasting pan, uncovered, on the middle rack and roast for 1.5 hours. Flip the ribs and baste with the pan juices every 20 minutes. If juices start to dry out, add some water to the bottom of the pan.

5. After 1.5 hours, remove the juices from the pan and simmer for a few minutes to thicken the juices.

6. Heat the oven to 400F. Brush the thickened juices over the ribs and return the ribs to the oven. Cook for 10-15 minutes, until the juices have cooked into a nice glaze.

7. Cut between the bones with a sharp knife to separate the ribs. Let rest 5-10 minutes and garnish with cilantro.

8. Enjoy!