Spare Ribs, Two Ways

Spare Ribs offer end-of-summer versatility. Feeling the chill in the evening? Slow cook these tender morsels in your crockpot with tomatoes and garlic for a tender, melt in your mouth meal. Still holding on to patio living? Fire these babies up on a BBQ with your favorite sauce (or try Mustard Glaze from the Silver Palate Cookbook) and serve with corn, grilled tomatoes and a nice cold one.

Thanks to Adam Roberts for his recipe for Braised Short Ribs with Horseradish Gremolata and Pumpkin Orzo.

And thanks to the Silver Palate Cookbook, for the following recipe for BBQ Spareribs with Mustard Glaze.

Spare Ribs with Mustard Glaze
Julee Rosso & Sheila Lukins, Silver Palate Cookbook
Cooking the Spare Ribs
2lbs Grow and Behold Spare Ribs (**will serve 4-8 people, depending on whether you serve it as an appetizer or main course, or whether those people are teenagers.)

Spread ribs in a shallow baking pan or on a broiler pan with a slotted insert, if you have one.  Salt and pepper to taste.

Bake at 400F for about 40 minutes.  Turn ribs after about 20 minutes.

Drain accumulated fat and brush generoustly with Mustard Glaze.  Bake another 10 minutes, then repeat glazing and baking process one more time.

Serve hot or at room temprature.  One cup of Mustard Glaze will glaze about 2lbs of riblets.

Mustard Glaze
1/2 c. Dijon mustard
1 tsp. dry mustard
1/3 c. cider vinegar
1/3 c. packed light brown sugar
1/2 c. honey
1 tbsp. sesame oil
1 tbsp. soy sauce

Whisk together dry and prepared mustard in a small saucepan.  Whisk in remaining ingredients.

Simmer over moderate heat, stirring occasionally, for 5 minutes.

Let cool, cover, and refrigerate until use.  This glaze will keep refrigerated for 3 weeks.  Makes 1 cup.

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