Sassafras-Glazed Pork Ribs
Serves 2-4
Ingredients
For Ribs
- 1 rack pork ribs
- salt for seasoning
For Rub
- 1 tsp licorice root powder
- 1 tbsp black peppercorns
- 3 tsp whole cloves
- 1½ tsp whole allspice
- 1½ tsp fennel seeds
- 1 tsp chili flakes
For Glaze
- 1 cup firmly-packed brown sugar
- 2” piece ginger, peeled & sliced thin
- ⅓ cup soy sauce
- ½ piece star anise
- ½ cinnamon stick
- 1 tsp black peppercorns
- pinch of chili flakes
- 1¼ tsp ground sassafras root
- 2 tbsp molasses
- 2 drops root beer extract
Equipment
- large roasting or baking pan
- fine-mesh strainer
- basting brush
How-to
Add Rub & Cook Ribs
- Preheat oven to 275º
- Grind rub ingredients in a coffee grinder or spice grinder until fine. Rub the meaty side of the rack of ribs liberally with the mixture
- Place the rack in a roasting pan filled with 1" of water at the bottom, rubbed-side-up
- Cover with foil and bake for 3 - 3½ hours, until falling off the bone
Prepare & Apply Glaze
- Add glaze ingredients to a pot over medium heat. Bring to a simmer and allow to cook 10 minutes
- Preheat oven to broil
- Remove glaze from heat and pass through a fine-mesh strainer. Add 2 drops root beer extract
- Season the meat with salt, then spoon the glaze over the meat (or use a pastry brush). Place roasting pan back in the oven to broil, uncovered until slightly crispy and caramelized. Watch the meat closely -- it can turn black very quickly
- Allow the ribs to rest until cool-to-the-touch, about 10 minutes
- Slice into individual ribs and serve immediately