RECIPE OF THE MONTH: FEBRUARY

Rubbed Pork Spareribs

by Paul Cummings, Owner and Head Chef at Indulge Natural and Organic Kitchen 

Although I cook these most often in the summer, they are especially popular in the winter if you love BBQ and are willing to grill in the cold. I love finger foods and these go great with your favourite coleslaw, potato and green bean salad, or grilled vegetables. Enjoy!

Rub:
• 1 cup brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• ½ teaspoon cayenne
• 1 teaspoon red pepper flakes
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• 1 teaspoon allspice
• 2 slabs pork spareribs (cut into even sized portions)

Combine all of the rub ingredients in a bowl. Rub mixture all over ribs, place in a container, cover and refrigerate. Let ribs absorb flavour in refrigerator for 4 hours.

Bring ribs out of refrigerator, heat grill to 400 degrees Fahrenheit. Clean grill and rub oil over grill so that ribs don’t stick. Place ribs meat side down on grill for about 4 minutes, or until you achieve grill marks.

Lower heat on grill and flip ribs (meat side up), the grill should maintain a temperature of 250 degrees Fahrenheit. Continue to cook for and additional 3 hours. Remove from grill, cut into individual ribs if desired, and serve with favourite sides.