Order Delicious pastured Kosher meats from Growandbehold.comSpare Ribs, also known as Short Ribs, come from the plate (belly).  We cut ours into convenient individual pieces.  For meltingly-tender meat, spare ribs benefit from a long slow cooking at low temperature, then a quick finish over high heat to sear and crisp–which you can do under the broiler or on the grill.  Alternately, you can grill them over high heat, creating a caramelized treat that’s fun to eat right off the bone (with lots of napkins).

This recipe serves 4-6, but is easily increased for a crowd.

Honey BBQ Spare Ribs
adapted from Belle Kemerer

• 3 lbs Spare Ribs
• 3 tablespoons lemon juice
• 2 tablespoons raw honey
• 2 tablespoons coconut oil
• 1 tablespoon soy sauce or Bragg’s Aminos
• 1 tablespoon diced onion
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/8 teaspoon garlic powder

Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and roast at 350 degrees F for 1 hour — or if you have the time, roast at 275 for 2 hours or more until tender.

Drain the juices from the pan.

Combine all the ingredients in a bowl.  Brush some of glaze on ribs. Roast at 350F, uncovered, 30-45 minutes longer or until meat is tender, brushing occasionally with remaining glaze.

(Alternately, finish on the grill until caramelized.)