Barbecued Spareribs with Apple Cider Mop

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by: Dina






Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way. As with any meat, the method depends on the particular size and texture.




ingredients

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serves: 4

2 racks pork spareribs (3-4 pounds each)

RUB:

1 tablespoon kosher salt

2 teaspoons pure chile powder

2 teaspoons granulated garlic

2 teaspoons paprika

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

MOP:

1 cup apple cider

1/4 cup cider vinegar

1/4 cup Dijon mustard

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1 teaspoon kosher salt

1 teaspoon Tabasco® sauce

Nutrition Facts
Barbecued Spareribs with Apple Cider Mop

Servings Per Recipe: 4

Amount per Serving

Calories: 1926

  • Total Fat: 160.3 g
  •     Saturated Fat: 51.4 g
  •     Trans Fat: 1.5 g
  • Cholesterol: 544.8 mg
  • Sodium: 3726.4 mg
  • Total Carbs: 6.1 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 1.5 g
  • Protein: 107.6 g
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preparation

1.  To make the rub: In a small bowl, mix the rub ingredients with your fingertips.

2.  Put the spareribs, meaty side up, on a cutting board. Follow the line of fat that separates the meaty ribs from the much tougher tips at the base of each rack, and cut off the tips. Turn each rack over. Cut off the flap of meat attached in the center of each rack. Also cut off the flap of meat that hangs below the shorter end of ribs. [The flaps and tips may be grilled separately, but they will not be as tender as the ribs.] Remove the thin membrane from the back of each rack of ribs:

3.  The first step is to remove the sinewy layer on the surface called silver skin.

4.  Slip the tip of a sharp, thin knife under one end of the silver skin.

5.  Grab the loosened end with your fingertips. Then slide the knife away from you just underneath the silver skin.

6.  Continue cutting away from you, with the knife blade angled slightly upwards.

7.  The "cleaned" tenderloins should have hardly any visible silver skin or surface fat.

8.  For great flavor, make a paste of oil, garlic, herbs, lemon zest, and spices. Press it into the meat before grilling.

9.  If using a rib rack, cut the racks in half crosswise. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Season the ribs all over with the rub.

10.  Place the ribs in the rib rack and grill over Indirect Low heat for 1 hour [the grill temperature should be about 300°F].

11.  Meanwhile, make the mop: In a medium saucepan over high heat, whisk the mop ingredients and bring to a boil. Remove the pan from the heat. After the spareribs have been grilling for 1 hour, baste them with the mop and continue to baste every 30 minutes until the meat has shrunk back from the rib bones about 1/2 inch and the meat is tender enough to tear with your fingers. The total grilling time will be 2 1/2 to 3 hours.

12.  Transfer the ribs to a baking sheet, lightly brush with some remaining mop, and tightly cover with

13.  Aluminum foil. Let the ribs rest for 30 minutes before serving.

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