Cornmeal and Green Peppercorn Crusted Spareribs
Ingredients
bourbon1 tablespoon
medium-grind cornmeal2 cups
peppercorns0.75 cup
kosher salt1 ounce
maple syrup0.5 cup
st. pork spareribs5 pounds
vegetable oil1 cup
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Directions:Prepare a gas or charcoal grill fire for indirect cooking over low (300 degree) heat.In a large bowl, mix the cornmeal, peppercorns, salt, maple syrup, oil,and bourbon.
Coat the meat side of the ribs with the mixture and wrap each rack in foil.Arrange the ribs meat side up in a single layer over the cool zone of the grill.
Close the lid and cook the ribs until fork-tender, 3 to 3-1/2 hours.
Let cool to room temperature and then refrigerate for at least 2 hours but preferably overnight.
(If refrigerating overnight, let the ribs sit at room temperature for 1 hour before continuing.)To serve, remove the ribs from the foil; scrape off the crust and reserve.
Reheat the ribs meat side down over a medium-low (350 degree) direct gas or charcoal grill fire until nicely browned, 5 to 8 minutes.
Flip the ribs and pat or sprinkle with about half of the reserved crust (discard the rest).
Cook until hot, 3 to 4 minutes more.
Cut between the ribs and serve sprinkled with any of the cornmeal crust that fell off while carving.I adapted this recipe somewhat to my own liking.
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