Herb-Rubbed Pork Spareribs with Honey-Lemon Glaze

Ingredients

• 2 tsp. fennel seed, coarsely crushed (preferably in a mortar)
• 6-½ lb. pork spareribs, membrane removed, cut between the ribs into 4 or 5 smaller slabs
• 2 Tbs. fresh lemon juice
• ½ cup honey
• 1-½ tsp. granulated garlic
• 1-½ tsp. crushed red pepper flakes
• 1-½ tsp. granulated onion
• + 5 more ingredients
• • 2 tsp. dried thyme
  • 1 Tbs. rubbed (dried) sage
  • 1 Tbs. crumbled dried rosemary
  • 1 Tbs. plus 2 tsp. kosher salt
  • Kosher salt

Whisk the rub ingredients together in a small bowl. Whisk the glaze ingredients together in another small bowl. Set both aside.

View full recipe at Fine Cooking