Beef spare ribs
Ingredients
- 1 rack (3-4 lb) beef spare ribs (3-4 lb rack)
- as needed kosher salt
- as needed black pepper freshly ground
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tbsp packed light brown sugar
- 1 large, sliced yellow onion
- 6, smashed garlic cloves
- 4 cups low-sodium beef broth
- 3 dried bay leaves
- 2 tbsp apple cider vinegar
Instructions
1. Pat the ribs dry and remove the silverskin if your butcher has not. Season both sides lightly with kosher salt and pepper; rest 30 minutes at room temperature.
2. Mix smoked paprika, garlic powder, brown sugar, 1 tbsp kosher salt, and 1 tsp black pepper. Rub evenly over the meaty sides.
3. Preheat oven to 300Ā°F (150Ā°C). Slice onion and smash garlic. In a deep oven-safe pot, sear ribs meat-side down in a little oil until deeply browned; flip and sear the bone side briefly.
4. Pour in beef broth to come halfway up the ribs. Add onion, garlic, bay leaves, and vinegar. Cover tightly and braise 2Ā½ā3 hours until tender but not falling apart.
5. Rest 15 minutes, tented with foil. Slice between bones and serve with the strained braising juices spooned over.
Wine pairings
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