Al Frankens Spare Ribs Food

SOUTHERN BBQ SPARE RIBS

Steps:

• Place lemon, celery, carrots, salt and ribs in a large pot and cover with cold water. Bring to a simmer and cook for 45 minutes to 1 hour or until the meat appears to be falling off the bone. Remove the ribs carefully and place on a sheet tray. Allow them to cool before, basting with Chef Toney's secret BBQ sauce. Cover the ribs and cook in a preheated 325-degree oven for about 30 minutes. Serve immediately.
• Saute onions, garlic, shallot, and bay leaves. Deglaze with vinegar. Add orange juice and brown sugar, allow to reduce. Add other ingredients, bring to the boil and reduce heat. Allow to simmer for 2 hours.

SMOKED GLAZED SPARE RIBS

Steps:

• Rinse spare ribs and dry with paper towels. Prepare a rub by combining Roasted Garlic Pepper Seasoning, garlic powder, onion powder, lemon pepper, and salt in a small bowl and rubbing over entire surface of spare ribs. Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat (probably about 4 1/2 hours or so for sides of pork spare ribs). Towards the end of the smoking time, combine the honey and brown sugar in a small bowl and spread on the spare ribs.
• Serve family style.

DAD'S SPARE RIBS

Steps:

• Place the spare ribs, cider vinegar, soy sauce, rice wine vinegar and sugar in a large bowl. Add 2/3 cup water and stir to combine. Place the spare ribs and the liquid in a large pot over low heat. Cover the pot and bring to a gentle simmer. Cook until the meat begins to come apart from the bone, about 40 minutes.
• Remove the spare ribs from the pot using a slotted spoon. Increase the heat to high and let the sauce reduce until it looks glazy, 5 to 10 minutes. Add the honey and sprinkle with pepper and let the sauce simmer, about 1 minute. Pour the sauce over the spare ribs and mix to combine. Serve immediately.

ROSTICCIANA (SPARE RIBS) AND SAUSAGES BRAISED IN BEER AND OLIVES

Steps:

• For the sausages: Preheat a grill on high heat.
• In a medium roasting pan or wide diameter pan, combine the beer, olives, garlic, rosemary and onion wedges. Season with salt and freshly cracked pepper and bring to a simmer. Add the sausages; the liquid should come about halfway up the sides of the sausages. If not, add more beer or water until it does. Braise the sausages until cooked through, 10 to 15 minutes.
• For the ribs: Sprinkle the ribs liberally with salt and freshly cracked pepper. Grill over high heat, turning frequently, until cooked through and caramelized on the outside, 15 to 20 minutes total. This is not a low and slow method of cooking ribs; it's the opposite, high and fast.
• Remove the sausages from the braising liquid and grill until there are grill marks on each side, about 5 minutes.
• Transfer the ribs and sausages to a large platter. Serve the sausages with the braising liquid on the side if desired.