Lunch: Sweet-and-Spicy Ribs

Recipe by Carla Lalli Music These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don't shred when it's time to grill them.

This recipe includes fertility superfoods such as:

Apple Cider Vinegar

Health and fertility benefits of Sweet-and-Spicy Ribs

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

3/4 cup (packed) light brown sugar
1/4 cup smoked paprika
2 tablespoons cayenne pepper
2 tablespoons garlic powder
3 tablespoons kosher salt, plus more
2 St. Louis-style pork ribs (3 –4 pounds each)
1/2 cup (1 stick) unsalted butter
1/2 cup apple cider vinegar
Vegetable oil

Instructions

Preheat oven to 325 °F. Combine brown sugar, paprika, cayenne, garlic powder, and 3 tablespoons salt in a small bowl; set aside 1/4 cup spice mixture.
Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices. Wrap each rack in a double layer of foil, crimping edges to seal tightly. Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2 –3 hours. Let cool.
Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup. Let juices settle, then spoon fat from surface and discard.
Heat butter in a medium saucepan over medium, stirring often, until it foams, then browns (do not burn), 5 –8 minutes. Add juices from ribs and 1/4 cup reserved spice mixture and bring to a simmer. Cook until reduced by one-third, 15 –20 minutes. Remove sauce from heat, add vinegar, and season with salt.
Prepare grill for medium-high heat; oil grate. Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5 –7 minutes. Transfer to a cutting board and let rest 10 minutes. Slice between ribs and serve with remaining sauce.

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