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Cured Spare Ribs
1/2 gal. cold water
3/4 cup coarse salt
2 tbsp. light brown sugar
1/4 cup honey
1 tsp. saltpeter		 1 Tbsp. mustard seed
3 garlic cloves, pared, chopped
4 bay leaves
6 lb. pork spare ribs
water or stock, as needed

Combine all ingredients except spare ribs and water or stock. Add ribs; cure for 24 hours. Remove ribs; place on drip rack in hotel pan. Add enough water or stock to barely touch ribs. Cover with aluminum foil; braise at 350 degrees F for 1-1/2 hours. Remove from oven; let cool.

Serves: 6

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