Caribbean Spareribs

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by: Cawfee Lady






What to look for in Pork? The color and firmness of the meat are the best indicators of quality. Look for light to reddish pink meat. Avoid anything really pale or grayish. The fat should be creamy white and smooth. The texture should be firm to the touch, with a flue, smooth grain. If it is soft or watery, reject it. If the pork is packaged, it should not have much moisture in the package. Any liquid there should be clear, not cloudy.




ingredients

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serves: 4-6

2 racks pork spareribs (4-5 pounds each)

RUB:

2 teaspoons paprika

2 teaspoons granulated garlic

2 teaspoons dried thyme

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon ground allspice

MOP:

1 cup beer

1/2 cup cider vinegar

1/4 cup yellow mustard

1 teaspoon kosher salt

Nutrition Facts
Caribbean Spareribs

Servings Per Recipe: 4

Amount per Serving

Calories: 2570

  • Total Fat: 213.3 g
  •     Saturated Fat: 68.5 g
  •     Trans Fat: 2 g
  • Cholesterol: 726.4 mg
  • Sodium: 2694.6 mg
  • Total Carbs: 6 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 0.4 g
  • Protein: 142 g
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preparation

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

2.  To make the mop: In a medium bowl, whisk the mop ingredients.

3.  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:

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

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

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

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

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

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

10.  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.

11.  Grill over Indirect Low heat for 1 hour [the grill temperature should be about 300°F]. After 1 hour, baste the ribs with the mop and continue to baste every 30 minutes or so 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. Transfer the ribs to a baking sheet and tightly cover with foil. Let rest for 30 minutes before serving.

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