July 5, 2010

Slow-roasted pork spareribs with peach-mustard glaze


  • 3 lbs. pork spareribs or baby back ribs
  • 1/2 cup cider vinegar
  • 1 1/2 tablespoons Diamond Crystal kosher salt
  • 1/4 cup packed light brown sugar
  • 3 tablespoons grated onion
  • 1 tablespoon minced garlic
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons smoked paprika (or regular paprika, if smoked paprika is not available)
  • 3/4 cup peach nectar
  • 1 1/2 tablespoons whole grain mustard


  1. Place ribs on a cutting board, bone-side-up. With a thin sharp knife, remove the thick membrane from along the length of the rack (see below).
  2. Fold rib rack to fit into sealable 1-gallon heavy-duty food storage bag. Set aside.
  3. In small bowl, blend vinegar and kosher salt to dissolve salt. Add brown sugar, onion, garlic and red pepper flakes; mix well.
  4. Pour vinegar mixture over ribs in bag, squeezing to remove excess air.
  5. Seal bag, turning bag to evenly coat ribs.
  6. Refrigerate 6 to 8 hours, turning bag over once or twice. 
  7. Heat oven to 375 degrees F.
  8. Drain ribs, reserving marinade. Pat ribs dry. Rub ribs evenly with paprika.
  9. Place on rack in a baking pan. Cover tightly with foil. Roast 1 hour.
  10. Remove foil from pan. Reduce heat to 300 degrees F. Roast 45 to 60 minutes longer or until tender, turning ribs once.
  11. Meanwhile, place marinade in large, deep saucepan. Blend in peach nectar. Bring to a boil. Reduce heat to medium and cook down to 1/2 cup. Remove from heat and whisk in mustard. Set aside.
  12. When ribs are tender, turn bone-side-up; brush with one-half glaze; roast for 5 minutes. Turn ribs over and brush with remaining glaze. Roast 5 minutes longer. Remove from oven. Cover loosely with foil. Let stand 5 minutes before serving.
4 servings

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