If you don't get it from the title, its just Italian Style Spare Ribs. I try to be funny sometimes, but it doesn't always work, so don't crucify me. Aside, these are some really delicious country spare ribs in a cool bbq / Italian hot sauce hybrid. Please, read on.
1 pound, trimmed, pork ribs (save the fat trimmed off)
1 small white onion, roughly chopped
2 fresh garlic cloves, minced
2 tsp. dried tarragon
1/4 cup of natural bbq sauce (I used Stubb's Original BBQ Sauce)
2 tbsp. Valentina's Hot Sauce
1 tbsp. Red Wine Vinegar
1 tsp. Amaro Liquor
2-3 tbsp. salted butter
- Preheat your oven to 475 degrees. Alright, now that that's taken care of, first thing you want to do is trim up dem ribs. What I did was slice them up into individual ribs, and carefully slice off some of the natural fat on the ribs and save that on the side for your sauce.
- Once those are all trimmed up, place them in a roasting pan with aluminum foil and lightly season both sides with salt and pepper. Throw them into your preheated oven and now we are going to start on that sauce. By the way, the ribs should only take 20 minutes or so.
- In a small saucepan, melt your butter and add in your chopped onions and minced garlic, over medium/high heat. Once they become translucent and fragrant, go ahead and throw in the rest of the ingredients, including the extra fat that you sliced off of the ribs.
- Turn it down over a low heat and be constantly stirring it, sometimes it tends to separate (starts to look really oily and not fully combined) and all you need to do is add in 1-2 tbsp. of water and stir until it has combined again, totally normal, don't worry about it, mmkay?
- Check on your ribs, if you have a thermometer, shove it in and it should read between 150 and 160 degrees. If you don't have one though, just take one out and cut a little slit into the meatiest part of the rib and if it looks too pink then they aren't ready yet. Ribs aren't a thing that can be anything but fully cooked.
- Once the ribs are done, put them into the sauce pan, turn the heat off, and just get them all sauced up and let them chill in there, covered, for 10 minutes.
- Take em out, plate them up and sauce some of the good jus over top and top it with some fresh herbs if your heart desires. Enjoy, bastard.