Apple Cider Maple Brined Pork Spare Ribs

1. Add the apple cider, maple syrup, rosemary, thyme, bay leaves, lemon and salt in a large glass bowl that has a tight lid. Mix well until all the salt dissolves.
2. Add pork ribs and put on the lid. Marinate for at least 3 hours but overnight or 24-hours is highly recommended for juicy, delicious ribs.
3. Preheat oven to 325F
4. Place the ribs with the marinade in a large roasting pan or glass oven- safe dish. Cover the top of the pan tightly with foil and cook for 2.5-3 hours or until very tender.
5. Carefully remove the ribs from the oven and strain 1 cup of the liquid into a saucepan. Boil over medium-heat for about 20 minutes or so until the sauce is reduced and thickened.
6. Taste and add more salt or maple syrup if desired. Keep covered in the saucepan to stay warm while ribs are being charred.
7. Cook the ribs with ghee on a preheated chargrill plate, cast iron skillet or barbecue over medium-high heat. This may need to be done in batches.
8. Cook each side for approximately 2 minutes or until charred to your liking.
9. Cut the ribs between the bones, drizzle with the reduced sauce.
10. Serve hot and enjoy.

Side dish suggestions: Mashed potatoes, baked potatoes, coleslaw, grilled vegetables, macaroni and cheese.

Tips/Notes

• This recipe calls for apple cider NOT apple cider vinegar :)
• Do not discard the marinade. It will cook in the oven with the ribs and then reduced into a delicious sauce.
• Marinating for 24-hours or overnight is highly recommended for the best taste and tender pork.
• If the reduced sauce is too thick add more apple cider. If the sauce is too thin add some arrowroot powder to thicken it up.
• Double or triple the recipe is serving for a family or party.
• *The sauce will be rich, fatty and full of flavor from the maple syrup and herbs. If you prefer a low-fat sauce, let the cooking liquid cool before reducing and remove the fat cap that rises to the top.