Spareribs With Savory Sage Rub Recipes

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SAVORY COUNTRY-STYLE SPARERIBS



Savory Country-Style Spareribs image

This recipe is a result of trying different combinations over the years. It will continue to evolve because, for me, a recipe is just a starting point when I cook. Country-style ribs are not really ribs in the true sense, they are meatier and often are boneless. But the end results are just as delicious! These are good served with a tossed green or Caesar salad and Recipe #113186.

Provided by Alskann

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

4 -5 lbs country-style spareribs
1 tablespoon olive oil
2 (5/8 ounce) packets Italian salad dressing mix (I use Good Season's Zesty Italian)
1 cup brown sugar, firmly packed
1 cup apple cider vinegar
3/4 cup catsup
2 tablespoons honey
1 (12 ounce) jar chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1/2 teaspoon dry mustard
1 minced garlic clove
1 tablespoon frank's hot sauce (more or less to taste)

Steps:

  • Preheat oven to 325°F.
  • Place spare ribs in a large bowl or gallon size zip-lock bag.
  • Add olive oil and zesty Italian dressing packets.
  • Mix well. Refrigerate and marinade for at least 1 hour. (You can leave it in the marinade over night if you want).
  • Microwave on high for 10-15 minutes, or until ribs are brown, but not cooked through. I microwave them in the bag but you can put them in a microwave safe dish if you prefer. (I use a freezer bag which is thicker and holds up to the heat. I open the seal to vent and place it in a bowl or on a plate - just in case - but have never had a problem).
  • While ribs are in microwave, combine the remaining ingredients in a medium saucepan and cook over medium heat until well dissolved and heated through.
  • Remove ribs from bag and place in a deep 9 x 13 pan that has been prepared with non-stick cooking spray.
  • Pour sauce over ribs, covering evenly.
  • Bake for 1 hour, until ribs are cooked through.
  • Baste occasionally, if desired.
  • NOTE:***These can also be cooked on the grill with delicious results, just baste them frequently and watch them carefully so they do not burn.

SALT AND PEPPER SPARE RIBS



Salt and Pepper Spare Ribs image

They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 7h25m

Yield 8

Number Of Ingredients 8

4 teaspoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
½ teaspoon garlic powder
2 teaspoons Dijon mustard
2 tablespoons white vinegar
1 rack St. Louis-style pork spare ribs

Steps:

  • Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
  • Stir Dijon mustard and vinegar together in a small bowl.
  • Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
  • Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
  • Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
  • Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
  • Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
  • Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.2 g, Cholesterol 120.2 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 11.1 g, Sodium 1084.1 mg, Sugar 0.1 g

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