Serious Eats: Recipes

Cook the Book: Fleisher's Spareribs

[Photograph: Caroline Russock]

Saucy and drippy are usually the go-to descriptors for really great ribs but Joshua and Jessica Applestone, proprietors of Fleisher's Grass-Fed and Organic Meats and authors of The Butcher's Guide to Well-Raised Meats, would like to introduce you to ribs of another sort. Their dry-rubbed Fleisher's Spareribs are all about a thick, crunchy spice rubbed crust that encases tender ribs filled rich fatty juices.

By coating a full rack of spareribs in a salt and brown sugar based spice rub, the ribs cook slowly, either in a low oven or on a charcoal grill, taking in all of the spices in the rub and crisping on the outside for a crackly, spicy crust that can (and probably should) be eaten like potato chips.

If you're are diehard barbecue sauce fan, the Applestones don't take offense to serving a bowlful on the side for dipping, but we're going to have to agree with them—these ribs don't need anymore than the rub.

As always with our Cook the Book feature, we have five (5) copies of The Butcher's Guide to Well-Raised Meats to give away this week.

Reprinted with permission from The Butcher's Guide to Well-Raised Meats by Joshua and Jessica Applestone and Alexandra Zissu, copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc.

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