Smoky Ribs with Charred Apples, Fennel and Cherries  This recipe is an excellent meal option for that lovely time between summer and fall. Tender and perfectly seasoned pork spare ribs are joined by a trio of well-paired produce (apples, fennel, and cherries). This collection of ingredients brings together this harmonious combination of flavors; savory, sweet, and smoky. The smoky element is provided, not via smoker, but by the use of Castillo de Canena Smoked Olive Oil. The remarkable taste of this smoked olive oil is derived from a meticulous process using fresh arbequina olive oil that is cold-infused with smoke from a special blend of organic noble wood chippings including oak, beech and birch. This subtly smoky infusion of flavour is well-matched with the brown sugar and paprika-based rib rub, the sweet-tart cherries, crisp apples, and aromatic fennel.    Serves 4  Ingredients:  2 tablespoons (24g) dark brown sugar  2 teaspoons (20g) sea salt  2 teaspoons (4g) paprika  1 teaspoon (1g) garlic powder  1 teaspoon (1g) onion powder  1 teaspoon (2g) ground cumin  1 teaspoon (2g) chilli powder  ½ teaspoon (1g) cracked black pepper  3 pounds (1.4kg) pork spare ribs 2 tablespoons (30ml) white wine vinegar  2 tablespoons (30ml) Castillo de Canena Smoked Olive Oil  2 each (400g) apples, sliced  ½ each (200g) bulb fennel, thickly sliced  16 each (180g) fresh cherries  Fresh rosemary and thyme, for garnish  Instructions 

1. Preheat one side of a gas grill to medium heat or prep charcoals on a charcoal grill (once the coals are hot, push them over to one side of the grill), maintaining a grill temperature at around 350°F. 
2. Place brown sugar, salt, paprika, garlic powder, onion powder, cumin, chilli powder, and black pepper in a medium bowl, and stir to combine. 
3. Remove 1 tablespoon (25g) of the spice mix and place it into another bowl. Add the vinegar and olive oil to the bowl and whisk to combine. Set aside to steep, at room temperature, while the ribs cook. 
4. Place the ribs on a large sheet of aluminium foil and coat with the dry rub mix. 
5. Loosely wrap the ribs in the foil and place them on the side of the grill away from the direct heat. Cook for 1 ½ hours, undisturbed, or until the meat is fork tender (checking at the 1-hour point to see your progress). 
6. Remove the ribs from the grill, transfer to a large platter, and brush with the seasoned olive oil and vinegar mixture. Place the apple, fennel, and cherries on another platter and drizzle with the remaining olive oil and vinegar mixture.  
7. Place the ribs, apple, fennel, and cherries directly over the heat source (the ‘hot’ side), and grill for 10 minutes or until lightly charred. 
8. Remove everything from the grill, cut the ribs into individual portions, and divide between plates. Garnish with fresh rosemary and thyme before serving.