Despite the sun beating down today, I had a wonderful walk over to Bklyn Larder, Fermented Grapes, and the grocery store for ingredients for tonight's dinner. I love knowing the neighborhood so well that I know where to stop for which particular products, and love knowing that many of the shop workers recognize me as well. The sense of community is strong and it feels great to belong to that. Between the gorgeous weather, the friendly neighbors, and the sense of opportunity on the horizon, it is a damn fine day (plus I get to finally have dinner with the husband again after a couple of crazy busy weeks).
These ribs are an excellent way to pass a perfect summer evening--lots of flavor from the soy and fish sauces, wonderfully tender with just enough bite, and the low oven temps help keep your home cool. Enjoy them with friends to make the experience complete.
Oven Baked Spare Ribs
2.5 lbs. rack of pork spare ribs
1/4 c. honey
1/4 c. soy sauce
1 TB fish sauce
1 TB white wine vinegar
1 t. sesame oil
1 t. liquid smoke
1 t. season salt
1 t. dried onion flakes
1/4 t. dried garlic powder
1/2 t. smoked pepper
1/2 t. salt
In a small bowl mix together the honey, soy sauce, fish sauce, white wine vinegar, sesame oil and liquid smoke. Pour this all over the spare ribs.
In another small bowl mix together the season salt, onion flakes, garlic powder, smoked pepper and salt. Sprinkle this all over the ribs. Cover the ribs with plastic wrap and refrigerate for at least 2 hours, but preferably overnight.
Pull the ribs out of the fridge and allow to sit at room temperature for about 15-20 minutes as the oven is preheating to 275 degrees. Then place them on a foil lined baking sheet or in a baking dish. Place in the oven and bake until the meat is fork tender (about 2-2 1/2 hours). Remove from the oven and allow to rest for about 10 minutes.
Slice the ribs between each of the bones and serve.