This week, Chef Sam Bosha, assistant manager of Fleishers Craft Butchery in Cos Cob, shows Tina Redwine how to make spare ribs.

Remove membrane and season heavily with rub. Wrap tightly in foil and either roast in 275 degree oven or on indirect heat on a 275 degree grill for about 3 hours or until meat starts to shrink back from the rib bone.

Place on a medium high heat grill and baste with your favorite barbecue sauce until sauce begins to carmelize.

For 3oz yield (seasons about 3 racks)

31.5 Grams

Sea Salt

21 Grams

Brown Sugar

12 Grams

Smoked Paprika

4.5 Grams

Black Pepper

6 Grams

Chili Powder

3 Grams

Granulated Garlic

2.5 Grams

Cumin

1.5 Grams

Coriander

1 Grams

Thyme

1 Grams

Ground Ginger