Spiced Spareribs With Chimichurri Sauce

How to make Spiced Spareribs With Chimichurri Sauce Recipe - Thrive: Sauce And Bowls Recipe From Erika Reagor At Portland, Or

Serves 6

SPARERIBS:
½ cup (101g) packed brown sugar
2 tbsp (14g) smoked paprika
1 tbsp (8g) fresh toasted cumin seeds, ground
1 tsp red pepper flakes
2 to 3 tbsp (30 to 45g) kosher salt
1 tsp finely ground black pepper
4 lb (1.8kg) pork spareribs
1 or 2 (12-oz [340ml]) bottles amber or porter-style beer

CHIMICHURRI SAUCE:
½ cup (20g) parsley leaves
2 tbsp (5g) fresh oregano
6 cloves garlic
1 tsp red pepper flakes
¼ cup (59ml) red wine vinegar
1 cup (79ml) grapeseed oil
Sea salt to taste

Method:
Preheat the oven to 275°F (140°C, or gas mark 1).

To make the spareribs, combine the brown sugar, smoked paprika, cumin seeds, red pepper flakes, salt and pepper in a bowl and then rub over the ribs. Let sit for 10 minutes. Pour the beer into a roasting pan and place the ribs on top.

Braise the ribs, uncovered, for 3 to 4 hours, or until they are fork-tender and fall away from the bone. Add more beer if the pan becomes dry. Remove from the oven and let rest for 15 to 20 minutes.

To make the chimichurri sauce, combine the herbs, garlic and pepper flakes in a food processor and pulse into a rough chop. Add the vinegar and pulse a few more times. Pour into a bowl. In a thin stream, whisk in the grapeseed oil. Season with salt and let marinate for 1 to 2 hours.

Serve the chimichurri atop the ribs. For a complete meal, enjoy with sautéed vegetables and brown rice.

Spiced Spareribs With Chimichurri Sauce