Rub: 1/3 cup dark brown sugar 2 tablespoons ground ginger 1 tablespoon dried thyme, crushed 1 tablespoon garlic salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne pepper 2 racks pork spareribs (4-1/2 to 5 pounds each)
Glaze: 1-1/2 cups chopped onion 1/2 cup cider vinegar 1/3 cup packed dark brown sugar Juice and zest of 1 orange 4 cloves garlic, chopped 1 tablespoon ground ginger 2 teaspoons dried thyme, crushed 1/2 teaspoon cayenne pepper 1/8 teaspoon ground allspice
1. In small bowl stir together all ingredients for dry rub. Divide mixture in half. Pat half onto top side of one rack of ribs; repeat with other half for remaining rack. Preheat broiler. Broil ribs 4 to 5 inches from heat for 2 to 4 minutes per side or until browned. Reduce oven temperature to 275 degree F. Place ribs on two racks set over two roasting pans. Fill pans half way up sides with water.
2. Bake, switching pans from top to bottom midway and refilling with water as needed, approximately 3-1/2 hours or until very, very tender.
3. For Glaze: Combine all ingredients in medium saucepan. Bring to a boiling; reduce heat to low. Simmer for 15 to 20 minutes or until slightly thickened. During last 20 minutes of roasting time for ribs, brush glaze liberally over ribs.
4. To serve, cut between bones to almost separate — then arrange both racks on very large cutting board with ribs slightly pulled apart. Place heart-shaped sweet pepper in between the two racks of ribs and drive a carving through for dramatic effect and your guests’ dining convenience. Makes roughly 32 ribs, some quite large, some quite small (6 to 8 servings).
Note: If you do not have two roasting pans, use the base of your broiler pan. You may need to tuck one end of the ribs under so they will fit in the pan.