Ingredients: 1 tablespoon bourbon,3/4 pound (2 cups) medium-grind yellow cornmeal,2 ounces (¾ cup) dried green peppercorns,1 ounce kosher salt (¼ cup if using Diamond Crystal; 2 tablespoons if using Morton),1/2 cup pure maple syrup,2 racks St. Louis-style pork spareribs (5 to 6 pounds),cup vegetable oil
Instructions:
- 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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