Ingredients
- 2 racks of pork spare ribs
- 1 jar of Wild Sol Salsa Verde
- Salt
- Pepper
- Cider Vinegar
- Agave syrup
- Hot honey
- Cilantro
Equipment:
- Strainer
- Medium sauce pan
- Basting brush
- Heavy duty foil
- Cookie roll pan
This is admittedly a controversial opinion, but if you don’t want to peel the membrane off the back of the ribs, don’t do it. It’s not absolutely necessary. If you want to though, you should. Either way, once you remove the ribs from the package, rinse under cold water, and then dry. Generously season with salt and pepper. Place on large sheet of tin foil and take about ⅓ of the jar of salsa and generously spread over the top. Seal up the foil tightly over the ribs and place on a cookie sheet, repeat with other rack of ribs.
Cook for 2 hours at 300 degrees. Give or take. At this point, the ribs should be cooked. Gently open the foil and pick up the rack, if they bend easily but with some resistance they are just about perfect. Set aside on a cutting board. The ribs will have released a lot of juice and you want to reserve this. Gently pour the juices out of the foil into a fat strainer if you have one. Pour off the juices and discard the fat. Pour the pork juice into the stock pan; add in ¼ cup of agave syrup and 2 tbsp of cider vinegar and bring to a boil. You'll want to reduce this liquid A LOT. It will thicken and turn darker and you'll want to whisk in a couple knobs of butter. Go ahead and give it a taste. It should be porky, with a touch of sweetness and acid. This is your mop.
Turn the oven on broil. Put the ribs back on your cookie sheet (should be wrapped in foil), and baste the ribs with your mop. Put the ribs in the oven. Every 30 seconds or so, pull out the ribs and baste with your mop. It will take 3 to 5 minutes for them to start to brown and sizzle. At this point, take your hot honey and do a little drizzle across the top; baste one more time and put in the oven one last time for 30 seconds. Remove. Rest 10-15 minutes. Spread the rest of the jar of salsa on top, add chopped cilantro and serve.
