Glazed Beef Spare Ribs with Sweet and Spicy Cucumbers
Posted on August 25th, 2009 by theapartmentkitchen
So after eating massive quantities of pork due to my impulse purchase of a 6# shoulder, we figured we’d keep it light for the next few days. That is, until we saw an incredible rack of beef spare ribs at the market on a wicked special. Naturally, we couldn’t resist. Yes, I was aware as I walked out of the store that I probably didn’t need to eat more meat for dinner. Did I care? No.
While Matt was at work, I rubbed the ribs down with some spices. Then before I put them in the oven, I glazed them with a glaze of vinegar, tomatoes, sriracha, and more spices. After they were rubbed and glazed, I put the ribs in the oven for about 2 hours at a low temperature. You could also grill them (yum) or leave them in the oven for up to four hours, which will leave the meat melt-in-your mouth and falling off of the bone.
Glazed Ribs with Sweet and Spicy Cucumbers
Served 2.
Leftover Potential: If you’re a real carnivore, you can enjoy the leftover ribs like Matt did – cold the next day. You could also shred the meat and use it in tacos, sandwiches, or on a salad.
Ribs
1 rack beef spare ribs
salt, as needed
about 1/4 cup of spice rub (I used paprika, cumin, coriander, cayenne, garlic powder, black pepper, and mustard powder)
1 cup tomato puree
1/4 cup apple cider vinegar
2 Tbsp soy sauce
3 Tbsp mustard
2 cloves garlic
1/2 sweet onion
2 tsp cumin
1 tsp coriander
1/2 – 1 tsp sriracha (optional)
1. Season the ribs generally with salt. Rub the ribs with the spice rub, making sure they are evenly coated.
2. In a blender or food processor, process the glaze ingredients until they make a smooth mixture. Place the glaze into a large pot on the stove and cook over medium heat until reduced by about 1/2 (or to a thick, but still brushable mixture).
3. Glaze the ribs with the reduced glaze, and roast in a 300 degree oven for 2 hours, flipping half way through, or until the ribs are tender and cooked through. The glaze will have reduced further into a sticky and incredibly flavorful crust.
Sweet and Spicy Cucumbers
1 cucumber, halved, thinly sliced (you can seed the cucumbers, if desired)
3-4 Tbsp rice wine vinegar
2 tsp soy sauce
3 Tbsp sugar
1/2 tsp salt
1 tsp Korean red pepper powder (1/2 tsp of red pepper flakes could be substituted)
1. Place the cucumbers in a medium bowl. In a small bowl, combine remaining ingredients – mixing to combine and dissolve the sugar and salt.
2. Pour the vinegar mixture over the cucumbers. The longer the mixture sits, the more flavorful it will be, but it’s good after about 15 minutes as well.
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These look awesome. Need to try making short ribs–just posted about a braised short rib topped with Unagi that we had at Tru in Chicago. AMAZING! Thanks for the post!
I love making shortribs! Melt in your mouth good! Thanks Jada!
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Thrifting today, I found volumes 1 & 2, in a boxed set, of Julia Child’s “Mastering the Art of French Cooking.” I will never cook from these books, but it is really cool reading recipes and seeing how Julia explained all the processes, and never left any small details unexplained. I’m visiting Lawrence in early November, so I’ll pass these to your brothers and hopefully on to you, to inspire your future TV cooking show.
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yummmmy……. thanks for ur tips i’d love to follow you.anyway happy new year ~~~~