Spareribs With Rosemary and Fennel Rosticiana

Rosemary And Fennel Spareribs

Ingredients:

2 tablespoons kosher salt  

1 tablespoon ground black pepper

2 tablespoons light brown sugar

1 tablespoon fennel seeds ground

1 teaspoon red pepper flakes

1 teaspoon granulated garlic

4 teaspoons minced fresh rosemary

2  2 1/2 to 3 lbs.  St. Louis style spareribs

Directions:

Heat oven to 325*F with a rack in the middle position.  Set a wire rack in a rimmed baking sheet.   In a small bowl, combine: 

2 tablespoons salt 

1 tablespoon black pepper  

2 tablespoons light brown sugar 

1 tablespoopn ground fennel seeds 

1 teaspoon pepper flakes 

1 teaspoon minced garlic  

4 teaspoons of rosemary

rub the mixture between the finger tips until well combined and the rosemary is fragrant.  Sprinkle evenly over both sides of the ribs, then thoroughly rub it in.

Place the ribs meaty side up on the prepared baking sheet.  Transfer to the oven, then pour 3 cups of water into the balking sheet.

Bke until well browned and a skewer inserted between the bones meets no resistance, 2 hrs to 

2 1/2 hrs. 

Transfer the racks to a cutting board and cut apart.

Serves 4