Servings: four to six.
For this recipe, the German dark lager called bock beer is my top choice, but any dark lager works well. Serve with boiled new potatoes or potato salad.
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Make Ahead Tips
You can make this dish through the braising step the day before serving. Just cool and wrap the meat and braising liquid separately. Refrigerate overnight and glaze the next day. To spread out the work even more, you can season the meat the day before you braise.
To use a charcoal grill: To sear the spareribs, build a medium-high fire: Ignite about 5 quarts of charcoal (80 to 100 briquettes), using either a chimney starter or an electric starter. When the charcoal is burning well, spread it out over the surface of the charcoal grate and put the cooking grate in place. Let the charcoal burn down until it’s coated with gray ash. To test the temperature, hold your hand about two inches above the cooking grate; when you can hold your hand there for 2 to 3 seconds (a medium-high fire), you’re ready to sear the spareribs.
After searing, divide the coals evenly, banking them against two sides of the grill (use long-handled tongs to move the coals). Put the cooking grate in place; if your cooking grate has hinged sections, position them over the charcoal. Place an oven thermometer on the grate over the cooler area, close the lid, and let the coals burn until the thermometer reads about 350ºF. When ready, place the pot over the cool zone and braise as directed above. Check the thermometer every 20 minutes, replenishing the charcoal as necessary to keep the temperature between 325ºF and 375ºF. If the coals are still burning well, you can simply add a handful of unlit coals on top. Otherwise, you’ll need to add lit coals.
To glaze the spareribs, build a second fire just as you did in the searing step, but let the coals burn down until you can hold your hand two inches above the cooking grate for 5 to 7 seconds (a medium-low fire). Continue with the glazing, as directed in the recipe.
Note: Grill-braising on charcoal could blacken your stainless steel pot. If you don’t want to deal with cleanup, use a disposable aluminum pan and cover it tightly in aluminum foil, both of which can be recycled.
The amount of fuss to make this was impressive. I did the braising in a crock pot on low for 6 hours after the BBQ stage, then used the broiler for the final glaze.We loved the texture of the pork. It was moist and very tender, soft enough to eat with a spoon. I have to admit, the flavor was pretty bland. I liked it, but didn't love it. What I loved was the meat itself. The method of BBQ then braising is interesting and I may do it again with different seasonings.
This is an excellent dish that can be made any time of year. I do the braising in the oven. And I always start out with the best meat from my butcher.The braising liquid - I always save the leftovers, and it is a great addition to soup!
I made this for my parents and grandparents. It was absolutely delicious. I will for sure make this again.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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