Cumin, Brown Sugar, Paprika, and Garlic are essential pork rub ingredients. Beyond that, you have a lot of flexibility. Grate in some nutmeg, add a spoonful of Entube Harissa (from the Here Comes the Sun box), or experiment with other dried spices.
- 1 tablespoon paprika
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon ground dry mustard powder
- 1 1/2 tablespoons kosher salt
- Zest of 1 orange, grated
- 1/2 cup light brown sugar, packed
- 1 rack pork spareribs
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 6 fresh bay leaves
- 1 cup water
- In a small bowl, combine the paprika, coriander, cumin, pepper, mustard, salt, orange zest, and brown sugar.
- Rub the mixture onto the ribs, coating both sides, then transfer to a rimmed baking sheet, loosely cover with plastic wrap, and refrigerate overnight.
- Preheat the oven to 350 F.
- Combine the vinegar, garlic, bay leaves, and water in a small bowl. Brush any loose spice rub from the ribs, and transfer to a 2-inch deep baking dish or roasting pan, bone side down. Pour the vinegar mixture over the ribs and cover the pan tightly with aluminum foil.
- Bake for 1 hour without uncovering. Remove from the oven and remove the foil, being careful of the steam released. Transfer the ribs to a broiler pan or onto your grill. Grill on medium heat, 2-3 minutes on each side, until caramelized and slightly charred. Or broil 4 inches from heat, 2-3 minutes on each side. Transfer the ribs to a cutting board and use a sharp knife to cut between each rib. Serve warm.
- Not Included in Large Real Food Box: Paprika, Coriander Seeds, Cumin Seeds, Black Peppercorns, Kosher Salt, Light Brown Sugar, Mustard Powder
Excerpted from Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald with Jessica Battilana, copyright © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2016 by Brown W. Cannon III.