This recipe is from the
Urban Tavern Restaurant in the Hilton Union
Square, San Francisco, CA. Recipe appeared in an article by Noelle
Carter in the Los Angeles Times newspaper, May 6, 2010. Photo by Glenn Koenig.
At the restaurant, these ribs are served over a large-grain type of couscous called fregola.
Pork Recipes and also
Pork Ribs/Sparerib Tips.
Spiced-Braised Pork Ribs - Pork Sparerib Recipe:
Yields: 8 servings
Prep time: 20 min
Cook time: 3 hr
2 racks pork spareribs (preferably St. Louis-style), silverskin removed*
Spice Rub (see recipe below)
1 cup apple cider
2 cups chicken broth/stock**
2 cups beef broth**
2 bay leaves
Salt and pepper
2 1/2 cups diced
apples (about 2 apples)
2 1/4 cups diced
onion (about 1 onion)
1 cup diced carrots (about 2 carrots)
1 1/2 cups diced celery hearts (from about 1 bunch)
* For St.
Louis-style (or mock baby back) ribs, take a rack of spare ribs and trim the
skirt meat along the underside of the rack. Then remove the rib tips at the
joint before removing the silverskin from the underside of the rack and trimming
the edges to clean. Alternatively, ask your butcher to prepare the rack for you.
** Learn how easy it is to make your own homemade
Chicken Stock - Basic Chicken Stock and homemade
Prepare Spice Rub. Using your hands, coat the rib racks generously on each side with the prepared Spice Rub.
Refrigerate, uncovered, overnight to season.
The next day, in a large saucepan over high heat, add the apple cider, chicken broth, beef broth, and bay leaves;
bring just to a boil. Remove from heat and season with salt and pepper to taste; set aside but keep hot.
Heat your oven to the broiler setting. Place the spice rubbed ribs on a rack over a rimmed baking sheet. Broil
the ribs until browned on each side, approximately 2 to 4 minutes per side. Remove from the oven.
Reduce the oven temperature to 300 degrees F.
In a large roasting pan, combine together the diced apples, diced onion, diced carrots, and diced celery hearts.
Place the seared rib racks on top, pouring any drippings from the baking sheet over the ribs. Pour the hot broth/stock over the ribs. Cover the pan tightly
(first with parchment paper, then a layer of plastic wrap, and finally with a layer of aluminum foil). NOTE: Create as tight a seal as
Place the covered roasting pan in the oven and braise the ribs for approximately 3 hours.
Ribs are done when they are tender enough to easily pull the meat from the bones and the
internal temperature registers 180 to 200 degrees F. on your instant-read meat thermometer. Some people like their ribs cooked longer.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the
right. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from oven and let ribs cool completely. When cool, skim the fat from the
pan and set the ribs aside.
Strain the braising liquid (we had about 1 quart) into a saucepan and bring to a
boil over high heat. Reduce the sauce by half.
To reheat the ribs: Place the cool ribs in a roasting pan and pour
the sauce over the top. Place the ribs in a preheated 325 degrees F. oven and
heat until the ribs are warmed through before serving.
Makes 8 servings.
1/2 cup fennel seeds
1/2 cup coriander seeds
2 tablespoons ginger powder
2 tablespoons ground nutmeg
1 tablespoon smoked paprika
2 tablespoons coarse or kosher
1/2 teaspoon cayenne powder
In a medium-size frying pan over
medium heat, toast the fennel and coriander seeds until aromatic, approximately
2 minutes. Remove and heat and cool completely. Once cool, grind the fennel and
coriander seeds to a fine powder using a spice mill or coffee grinder. Place the
ground coriander and fennel into a small bowl. Add the ginger,
nutmeg, smoked paprika, salt, pepper, and cayenne powder to form a rubs.
You may not use all the rub for this recipe. Store rub in an airtight jar or
re-sealable plastic bag in a cool, dark place for up to 4 to 6 weeks.
Makes a generous 1 cup rub.