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Marissa Bolden

Salt & Sugar Ribs

Salt & Sugar Ribs are proof that restraint can be just as bold as excess. This is the opposite of a Dalmatian rub minus the black pepper. Just salt and sugar working together to create a deep, golden crust and pork that tastes intensely porky. It’s minimal, intentional, restaurant tier and craveable.
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Servings: 1 rack
Ingredients Method

Ingredients
  

  • 1 pork spare rib double cut
  • 2 Tbsp salt
  • 2 Tbsp sugar

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, combine the salt and sugar.
  3. Prepare the ribs by removing the membrane from the back of the rack.
  4. Cut the rack into double-rib portions, or leave it whole, as desired.
  5. Rub the salt and sugar mixture evenly over both sides of the ribs.
  6. Place the prepared ribs on a baking sheet lined with foil.
  7. Roast for 1 hour and 20 minutes, or until the crust is golden brown and the meat has receded from the bone ends.
  8. Allow the ribs to rest briefly before slicing and serving.