Pork Spareribs Raspberry Recipe 475

Steps:

• Prepare a smoker for cooking between 250 and 275 degrees F. Trim the excess fat from the spareribs and cut out any sharp or cracked bones. Remove or score any silver skin.
• Liberally rub the ribs with Sawdust Rub, shaking off the excess. Place the ribs in the smoker and cook, spritzing with apple juice every 30 minutes, until the fat starts to render from the surface of the ribs, about 3 hours.
• Spritz a piece of heavy-duty foil with some apple juice and drizzle with about 3 tablespoons Original BBQ Sauce. Arrange the ribs on the foil, meaty-side down, and fold the foil on the ribs so that steam can escape but the juices are trapped inside. (If you multiply this recipe to do multiple racks, make sure each rack gets its own foil packet.) Put back in the smoker meaty-side down. Smoke until the meat pulls back from the bones by about 3/8 inch, another 1 to 1 1/2 hours. Let rest for 30 minutes, then slice into ribs.
• Mix together the salt, pepper, brown sugar, paprika, chili powder, granulated garlic, granulated onion and cayenne in a bowl and break up any clumps by hand.
• Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer 30 to 45 minutes, stirring occasionally to keep from burning.

Steps:

• Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
• Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
• In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Steps:

• Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.

Steps:

• Boil the SPARERIBS to partially cook and remove some of the fat. Arrange ribs in single layer in a baking pan. Combine the glaze in a small bowl and pour over ribs....Cover with foil BAKE at 350 degrees F for 30 minutes Let stand, covered, for 10 minutes before serving To serve, spoon sauce over ribs (And don't forget the napkins!)

Steps:

• Mix the first four ingredients together and use the mixture to marinate the ribs for at least four hours (overnight is much better, though).
• Cook the ribs on a hot grill for 8-10 minutes, turning them and allowing them to cook for another 6-8 minutes on the other side.

Steps:

• In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight.
• Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). Soak wood chips (apple or cherry are our favorites).
• While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper.
• When the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them. Place the ribs on the grill grate bone-side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour. Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are done when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. Discard any leftover mop sauce.

Steps:

• Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
• When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.

Steps:

• Place ribs in a 4- or 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low until pork is tender, 6-8 hours. Serve with a slotted spoon.

Steps:

• Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
• Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
• Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
• Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.