Spare Ribs Roasted with Vinegar and Red Pepper

• 1 rack (about 3 1/2 pounds) pork spare ribs
• Sea or kosher salt
• Freshly ground black pepper 1/3 cup extra-virgin olive oil
• 12 cloves garlic, peeled
• 4 fresh or dried bay leaves
• 1 cup (or as needed) Mixed Meat Stock (page 75), Chicken Stock (page 74), or canned reduced-sodium chicken broth
• 1 cup dry white wine
• 1/2 cup red-wine vinegar
• 2 tablespoons honey
• 1 to 2 teaspoons crushed hot red pepper, pulverized or chopped fine

1. Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you).
2. Preheat the oven to 425 F.
3. Pat the spare ribs dry and season them with salt and pepper.
4. Toss them in a roasting pan into which they fit comfortably with the olive oil, garlic, and bay leaves.
5. Pour in the stock and roast, turning occasionally, until the liquid is almost completely evaporated and the ribs are golden brown, 45 minutes to an hour.
6. Meanwhile, stir the wine, vinegar, honey, and crushed red pepper together in a small bowl until the honey is dissolved.
7. Brush all sides of the ribs with some of the vinegar glaze, then pour the remaining glaze into the roasting pan.
8. Continue baking, turning every few minutes, until the glaze is syrupy and the ribs are mahogany brown and sticky to the touch, about 30 minutes.
9. Spoon off as much of the fat as you like before serving the ribs.

rack, kosher salt, freshly ground black pepper, garlic, bay leaves, chicken, white wine, redwine vinegar, honey, hot red pepper

Taken from www.epicurious.com/recipes/food/views/spare-ribs-roasted-with-vinegar-and-red-pepper-375163 (may not work)