Slow-Roasted Pork Spare Ribs with Red Currant, Harissa & Honey Glaze

Serves 3-4

INGREDIENTS
Ribs
- 1 rack of pork spare ribs
- 2 tablespoons of harissa
- 2 tablespoons smoked Spanish paprika
- 1 tablespoon salt
- 5 garlic cloves, whole
- 2-3 inches of ginger, sliced in large chunks
- 1 tablespoon of soy sauce
- 1 tablespoon of apple cider vinegar
- 1.5 cups of water

Glaze
- 1/2 cup of fresh red currants
- 1 tablespoon of harissa
- 1/4 cup of honey
- 1/4 cup of water
- 3-5 peppercorns
- Salt to taste

INSTRUCTIONS
1 - Preheat the oven to 275º. Remove the membrane from the ribs using a paper towel. Season the ribs with harissa, paprika, and salt. Let rest in the refrigerator overnight or at least 2 hours in advance.
2 - In a saucepan, add the currants, harissa, honey, water, peppercorns, and salt. Whisk on medium-high heat until the sauce thickens. Taste for seasoning and strain to remove the currant seeds. Set aside.
3 - In a deep roasting pan, add tin foil to cover. Place the ribs in with water, soy sauce, garlic, ginger, vinegar, and cover with tin foil. Roast for a total of 3.5 hours until ribs are falling off the bone. Check every hour to make sure there is still liquid so the ribs don’t dry out. In the final 30 minutes, brush half of the currant glaze on the ribs and return to the oven uncovered. When the ribs are ready, brush with the remaining half of the glaze and return to the oven on broil for 2-5 minutes, watching carefully.
4 - Let the ribs cool and serve.