Ribs and Aperol

The Best BBQ Spareribs

• 1/4 cup brown sugar
• 2 tablespoons chili powder
• Kosher salt and freshly ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 racks bone-in pork spareribs
• 1 cup low-sodium chicken broth
• 2 tablespoons apple cider vinegar
• 1 cup barbecue sauce (your favorite)

Simple Summer Aperol Spritz

• 3 parts Prosecco or sparkling wine chilled
• 2 parts Aperol
• 2 parts San Pellegrino Blood Orange Soda
• Orange slices, for garnish


The Best BBQ Spareribs

1. Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, oregano, cayenne pepper, garlic powder and onion powder in a small bowl. Pat down your ribs with paper towel to remove any moisture. Rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
2. Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
3. Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce.

Simple Summer Aperol Spritz
1. Fill a glass with ice. Add prosecco, aperol and soda. Stir gently to combine and garnish with a slice of orange.