Best James Beards Roasted Spareribs Recipes

James Beard's Roasted Spareribs Over Chipotle Sauerkraut Recipe image

Provided by á-170456

Number Of Ingredients 12

SPARERIBS:
4 baby spareribs racks
Coarse salt to taste
Freshly-ground black pepper to taste
SAUERKRAUT:
1 jar sauerkraut - (25 oz)
2 cans low-sodium chicken broth - (14 1/2 oz ea)
1/4 cup light brown sugar - (packed)
2 tablespoons barbecue sauce
2 teaspoons pureed chipotle peppers in adobo sauce (to 2 1/2 tspns)
6 crushed juniper berries
Coarse salt to taste

Steps:

For the Spareribs: Arrange ribs in single layer, rounded side up, in shallow roasting pan. Roast on lower rack at 350 degrees 30 minutes, then season ribs on both sides with salt and pepper. Continue roasting until browned and crisp as desired, 30 to 40 minutes. For the Sauerkraut: Rinse sauerkraut well in colander under cold running water, tossing it with your hands until completely rinsed. Place sauerkraut, broth, brown sugar, barbecue sauce, 2 teaspoons chipotle puree, juniper berries and salt to taste in large nonstick skillet; mix well. Bring to boil, uncovered, then reduce heat and simmer until most of liquid is evaporated, about 30 minutes. Taste and adjust chipotle. (Can be made ahead and reheated, adding water if mixture is too dry.) Serve hot, topped with spareribs. This recipe yields 8 servings. Each serving: 500 calories; 919 mg sodium; 119 mg cholesterol; 36 grams fat; 11 grams carbohydrates; 31 grams protein; 0.95 gram fiber.

James Beard's Roasted Spareribs image

Provided by Marion Cunningham

Yield Makes 4 servings

Number Of Ingredients 3

4 pounds meaty pork spareribs
2 tablespoons salt
1 tablespoon freshly ground black pepper

Steps:

Preheat oven to 350°F.
Preparing and Roasting the Ribs
Rub the ribs with salt and pepper on both sides.
Set a roasting or broiler rack in a roasting pan. Arrange the ribs on the rack, meaty side facing up.
Put the pan on the center rack of the oven and bake for 30 minutes. Using a pair of tongs, turn the ribs over, and cook for another 30 minutes.
When the second 30 minutes are up, the ribs should be nicely browned and fairly crisp on the outside. If not, roast for another 10 minutes and check again.
Cutting and Serving the Ribs
When you are serving the ribs, cut the rack into separate racks of 3 or 4 ribs per person and place on a platter or plates. Serve hot.