Herb Encrusted Mediterranean Pork Spareribs

Pork spareribs are not normally part of Mediterranean cuisine. Pork ribs are rarely separated from the loin meat and are more likely to be found in the form of rib roasts and rib chops, not in slabs and barbecued as we are used to having them here. I call them Mediterranean spareribs because the ingredients are ingredients typically used in Mediterranean cooking. The rub has ground fennel, coriander and cumin seeds, herbs de provence, and light brown sugar. I also add balsamic vinegar during the cooking and a squeeze of lemon juice while on the grill. A lot of cool flavors going on - porky, savory, sweet, tart, salty, earthy, herbal, smokey. Yah, that's right, getting all the taste buds involved!

The idea is to roast the rack in the oven low and slow - 250 degrees for 3 hours, then finish off on the grill (or in a wood fired oven).

The easiest way to grind the fennel, coriander and cumin seeds is to use an electric coffee bean grinder. I have one that I relegate to only grinding herbs and spices. It's quick and easy. If you don't have a coffee bean grinder, you could use a mortar and pestle or put the seeds in a plastic sandwich bag and roll over them with a rolling pin or crush them with a heavy skillet or the side of a heavy kitchen knife.or a meat mallet - choose you weapon. But, hell, just go buy an inexpensive coffee bean grinder. You can use it for other things too.

 

Ingredients - enough for one rack of ribs - about 3 1/2 lbs - increase to meet your needs
1 rack of St Louis style pork spareribs
1 tbsp Olive Oil
1 tbsp Fennel Seeds
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Herbes de Provence
1/2 cup Light Brown Sugar
3 tbsp Balsamic Vinegar
1 tsp Kosher Salt
1 tsp coarse black pepper
1 Lemon

Procedure

Toast the seeds in a frying pan on medium heat until they are just lightly browned. Be careful not to burn them, so don't get distracted. Put them on a plate to cool. When they have cooled, roughly grind the seeds in the coffee grinder or use a mortar and pestle.

In a bowl, mix together the ground seeds, herbes de province, brown sugar, salt and pepper

Rinse off and pat dry the spareribs and lay on a baking sheet.

Rub with the olive oil, then rub in the herb mix on both sides. Cover with plastic wrap and put in the refrigerator for several hours or better over night.

Preheat the oven to 250. 

Place the ribs in a roasting pan and cover with foil, put in the oven and roast for 3 hours

After roasting for two hours add the balsamic vinegar and half a cup of water to the drippings.

Baste the ribs twice in the last half hour.

On a gas grill, line the rib rack with aluminum foil and carefully transfer the ribs from the roaster to the grill. Save the juices in the roaster. 

Squeeze the juice from the lemon over the ribs, put the lid down and grill on low for 45 minutes.

This is a close up of the surface of the ribs when done - see the crushed fennel and coriander seeds!

For the sauce - 

After the ribs are on the grill, pour the dripping from the roasting pan in a small pan and reduce on low heat by half.  The sauce should have a syrupy consistency. If it becomes too thick, add a little water. Serve the sauce at the table to spoon over the ribs.

_______________________________

Pics of other pork spareribs variations made in the past

With bay leaves, black peppercorns and apple cider vinegar

With white wine, garlic, oregano and lemon slices