Recipe for Robert Barnum's Spareribs


4 each to 6 pounds meaty spareribs, cut in; to individual ribs
1 gm zest of 2 limes
1/4 cup freshly squeezed lime juice
1 tablespoon distilled white vinegar
2 cup dry white wine, or water
1/4 each cuyp light soy sauce (usukuchi)
2 each cloves garlic, peeled and minced
1 teaspoon freshly grated nutmeg
1 large sprig fresh rosemary, or 2 tsp crus; hed dried
2 each limes, quartered, for garnish


Arrange the spareribs in a single layer of a large non-reactive dish (glass, stainless steel). Whisk together all the ingredients through the rosemary in a medium-size bowl, and pour this over the spareribs. Turn the ribs so they are moistened on all sides, cover, and refrigerate for at least 24 hours, turning them several times so they are evenly marinated. Preheat the oven to 400 degrees Fahrenheit, or build a good-sized fire in a barbecue. Drain the spareribs, reserving the marinade. Place them in a non-reactive baking pan in one layer (use two baking pans if necessary), and bake in the center of the oven, basting frequently, until they are golden, crisp, and cooked through, 55 minutes to 1 hour. Turn them occasionally to make sure they cook evenly. If you are using a charcoal grill, spread the coals out when they are red and dusted with ash. Lightly oil the grill rack, and place it about 3 inches above the coals. Cook the ribs, basting and turning them, 55 minutes to 1 hour. To serve the spareribs, drain off the fat and transfer them to a warmed shallow serving bowl or platter. Garnish with the lime wedges, and provide plenty of napkins.

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