Chef's Quick Tip: Spare Ribs

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

News 12 Staff

May 19, 2021, 3:15 PM

Updated 1,100 days ago

Share:

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


More from News 12