- 1 1/2 tablespoons sweet paprika
- 1 1/2 tablespoons cumin seeds
- 1 1/2 tablespoons yellow mustard seeds
- 1 1/2 tablespoons black peppercorns
- One 1-inch piece of cinnamon stick
- 2 1/2 tablespoons kosher salt
- 8 pounds pork spareribs, cut into ten 4-rib sections
- 5 tablespoons unsalted butter
- 2 onions, cut into 1-inch dice
- 2 bay leaves
- One 750-milliliter bottle fruity red wine, such as Pinot Noir
- 3 quarts chicken stock
- 1/2 cup honey, warmed
How to make this recipe
- In a medium skillet, toast the paprika over moderate heat until fragrant, about 30 seconds. Scrape the paprika into a bowl. Add the cumin and mustard seeds, the peppercorns and cinnamon to the skillet and toast until fragrant, 1 minute. Transfer the spices to a spice grinder, let cool, then grind to a powder. Stir the powder into the paprika with the salt.
- Sprinkle the spice rub all over the ribs; refrigerate overnight. Let the ribs return to room temperature.
- Preheat the oven to 350°. In a very large, ovenproof pot, melt 1 tablespoon of the butter. Add one-third of the ribs and cook over moderately high heat until browned, 2 minutes per side; transfer to a baking sheet. Repeat with the remaining rib sections, using 1 tablespoon of butter per batch.
- Melt the remaining 2 tablespoons of butter in the pot. Add the onions and bay leaves, cover and cook over moderate heat, until starting to brown, 8 minutes. Add the wine and boil for 4 minutes. Add the stock and bring to a boil. Return the ribs to the pot and bring to a simmer. Cover and braise for 2 hours, until very tender; stir once.
- Skim the fat from the cooking liquid. Transfer the ribs to 2 large rimmed baking sheets, meaty sides up. Boil the liquid over high heat until reduced to 2 1/2 cups, about 45 minutes. Discard the bay leaves.
- Preheat the oven to 500°. Brush the ribs with half of the honey. Roast for 15 minutes, basting once with the remaining honey, until the ribs are richly glazed. Serve, passing the braising liquid at the table.
"This is a battle of the titans," says Andrew Mariani of pairing Kronner's tender, honey-brushed spareribs with a bold Cabernet Sauvignon. He likes Cabernet's bold, dark-fruit notes with the meaty ribs.