Brined Spareribs With Zesty Tomato Sauce

Photo: Lady Catherine Gourmet

Ingredients

3 pounds package of spareribs

Dashes of cumin

Dashes of Paprika

Dashes of Chili Powder

Dashes Dried Oregano

1/2 Juice of lemon

4 tablespoons of olive oil

Brine for Spare Ribs:

1 cup of salt

2 tablespoons of vinegar

Dashes of black pepper

2 bay leaves

Zesty Tomato Sauce:

29 oz. can of crushed tomatoes

1 Jalapeño – chopped with seeds

5 cloves of garlic – chopped

1 healthy handful of cilantro – chopped

1 sweet onion – chopped

Dashes of fresh ground black pepper

1 tablespoon of brown sugar

Dashes of dried oregano

Olive oil

Preparation

Place the spareribs in a large sauce pot and cover with water. Add all of the ingredients for the brine and place in the refrigerator for a few hours or up to overnight.

Preheat oven 300 degrees:

Remove the ribs from the brine. Separate the ribs and remove any excess fat. Place the ribs in a baking dish and sprinkle all of the spices over the ribs. Bake the ribs for 2-3 hours.

Prepare the Sauce:

Heat a saucepan with a few drizzles of olive oil. Add the garlic, Jalapeño, cilantro, brown sugar and sweet onion. Sauté this until the onion is clear and the garlic slightly golden. Add the crushed tomato and spices. Simmer the sauce on low while the ribs bake.

When the ribs are done remove from the oven and place in the sauce. Continue to simmer on low for at least 40-45 minutes.

Prepare the macaroni as directed. Drain and drizzle with a little olive oil and black pepper. Top the macaroni with the sauce and ribs.