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 3.5-4 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.

Open-Faced Pork Adobo Sandwich with Wild Kelp Slaw

Enough pork for 4

INGREDIENTS
- 3 lbs Boston pork butt
- 3-4 tablespoons of adobo seasoning
- 1 beer, light
- 5 peppercorns
- 6 garlic cloves, crushed (1 minced)
- 3 bay leaves
- 1/2 cabbage, thinly sliced
- 2 teaspoon wild Icelandic kelp
- 1-2 limes
- 1/2 inch ginger, minced
- 1/2 cup of mayonnaise
- 2 teaspoons harissa
- 2 tablespoon olive oil
- Salt and pepper
- Favorite bread

INSTRUCTIONS
1 - Season the pork butt with adobo seasoning and salt at least 2 hours before cooking. The night before works best.

2 - Slice the cabbage, place in a large bowl, and add kelp, ginger, one minced garlic clove, and lime juice from one lime. Taste for seasoning and add more lime juice and salt if needed. Refrigerate until serving.

3 - In a small bowl, add the mayonnaise and harissa and set aside. Refrigerate until serving.

4 - Preheat the oven to 300°. Brown the pork butt on all sides in a Dutch oven. Add beer, peppercorns, bay leaves, and crushed garlic. Place in the oven with the lid on for about 3-3.5 hours. The meat is done when you can shred it with two forks.

5 - Toast your bread, top with mayo/harissa sauce, a layer of the slaw, and the shredded pork.