How to pronounce “sparer” in English

Then we smoke at very low temperature. Then we cook it sous vide. And then at the end, we'll either smoke it again to create a bark, or crust, on the outside, or our best techniqueis again, liquid nitrogen and a deep fryer. So you haven't lived until you've had liquid nitrogen, deep-fried spareribs.Jeff: Our cooks, they're just totally wondering how we're gonna do this and how we're gonna bring in liquid nitrogen. So one thing after Microsoft--