Active Time
45 Mins
Total
110
Yield
Serves 6
Photo: Hector Manuel Sanchez; Styling: Buffy Hargett Miller

How to Make It

Step 1

Grind together fennel seeds and crushed red pepper in a spice grinder. (If you don't have a spice grinder, use a heavy knife to mince the seeds and red pepper.) Combine ground spices and salt; rub mixture all over the ribs. Cover ribs, and refrigerate 8 hours or overnight, if possible. (If not, rub the ribs a minimum of 2 hours ahead of time.)

Step 2

Stir together olive oil, lemon juice, rosemary, garlic, and black pepper in a small bowl. Remove the ribs from the refrigerator. Place the ribs on a platter or broiler pan, and pour the marinade from the bowl over it, rubbing it into the meat with your fingers. Let stand at room temperature for at least 1 hour, turning the ribs at least once.

Step 3

Preheat the broiler or gas grill to high (450°F to 550°F) 15 minutes before you are ready to cook. (If using charcoal, allow it time to form a full coating of white ash.) Place the broiler pan (or the grilling rack, if it's adjustable) about 8 inches from the source of heat. Place spareribs on the pan or grill, and brush with any remaining marinade. Cook for 30 to 35 minutes, turning rack 3 or 4 times.

Chef's Notes

The total time also includes 8 hours of chilling. 

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