- 4 lbs beef spare ribs, cut into 2-3 rib sections
- Kosher salt and black pepper
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 3 tbsp neutral oil, divided
- 2 onions, sliced
- 5 garlic cloves, smashed
- 2 tbsp tomato paste
- 1 1/2 cups dry red wine
- 2-3 cups beef stock
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 cinnamon stick and 2 bay leaves
- 1/2 tsp crushed red pepper flakes
Honey-Cumin Glazed Beef Spare Ribs
Ingredients
Method
- Season the spare ribs on all sides with salt, pepper, cumin, and smoked paprika, pressing the spices into the meat.
- Heat 2 tbsp oil in a heavy pot over high heat and sear the ribs in batches until well browned on all sides. Remove and set aside.
- Add remaining oil and the sliced onions to the pot, cooking over medium heat until soft and golden, about 8 minutes. Stir in garlic and tomato paste, cooking 2 minutes more.
- Pour in the red wine to deglaze, scraping the bottom, and simmer until reduced by about half.
- Whisk in the beef stock, honey, and vinegar, then return the ribs to the pot along with the cinnamon stick, bay leaves, and red pepper flakes.
- Bring to a simmer, cover, and braise in a 300°F oven (or on low on the stovetop) for 2.5 to 3 hours, until the meat is tender and nearly falling off the bone.
- Transfer the ribs to a platter, then strain and skim the braising liquid of excess fat.
- Reduce the strained liquid over high heat until thick and glossy, tasting and adjusting with a splash more vinegar or honey for balance.
- Spoon the sweet-savory pan sauce over the ribs and serve with the cinnamon and bay removed.
Chef's tip
The honey-vinegar balance is what separates this from a plain braise — taste the reduced sauce at the end and nudge it toward sweet or tangy until it makes you want another bite.
