Blackberry-Jalapeno Spareribs Recipe | Yummly

Blackberry-Jalapeno Spareribs

PORK
25Ingredients
3Hours
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Description

Recipe courtesy of Chris Lilly, on behalf of the National Pork Board.

Ingredients

US|METRIC
  • 2 racks pork spareribs (with breast bone removed, St Louis-style ribs; 6-7 pounds total)
  • 1/4 cup dark brown sugar (packed)
  • 4 teaspoons garlic salt
  • 4 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon cayenne (ground red pepper)
  • 1/4 teaspoon cinnamon
  • 3/4 cup apple juice
  • 1/4 cup blackberry preserves
  • 1 1/2 teaspoons balsamic vinegar
  • 1 teaspoon garlic (minced, 2 cloves)
  • 1 teaspoon jalapeno chile (seeded and minced)
  • 1/4 cup white vinegar
  • 2 tablespoons apple cider vinegar (plus 1 1/2 tsp)
  • 2 tablespoons worcestershire sauce (plus 1 1/2 tsp)
  • 1/2 cup dark brown sugar (packed, plus 2 Tbs)
  • 2 tablespoons tomato paste
  • 2 tablespoons maple syrup
  • 1 tablespoon molasses (mild-flavored, plus 1 1/2 tsp)
  • 1 tablespoon blackberry preserves
  • 1/4 teaspoon jalapeno chile (seeded and minced)
  • 1/8 teaspoon Sriracha chili sauce
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    Directions

    1. If necessary, remove the thin membrane from back of each rack of rib; discard membrane.
    2. Dry Rub: In a small bowl, stir together Dry Rub ingredients (1/4 cup dark brown sugar, 4 tsp garlic salt, 4 tsp chili powder, 2 tsp salt, 1 tsp black pepper, 1/2 tsp celery salt, 1/4 tsp white pepper, 1/4 tsp cayenne, 1/4 tsp cinnamon) until well combined. Reserve 1 tablespoon of the rub for the Liquid Seasoning mixture and 2 1/2 teaspoons for the finishing sauce. Generously apply the remaining rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.
    3. Prepare and preheat a grill for 250° F indirect heat. Place ribs on grill grate, meat side up, Close lid and cook for 2 hours, 15 minutes.
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