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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 6 |
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's terrific recipe. Congratulations Aaron, we were rooting for you. I imagine you could substitute apple juice for the apple cider. Ingredients:
1 1/2 cups brown sugar |
1/8 cup kosher salt |
1/8 cup smoked paprika |
1 tablespoon ground cumin |
1 tablespoon hot chili powder |
1 tablespoon cayenne |
1 tablespoon fresh ground black pepper |
1 tablespoon red pepper flakes |
2 cups apple cider |
1/4 cup granulated sugar |
1 tablespoon red pepper flakes |
2 tablespoons buttermilk |
1 teaspoon lemon juice |
1 teaspoon lemon zest |
5 lbs pork spareribs, st. louis style |
2 liters cola (recommended ( coca-cola) |
4 cups water |
Directions:
1. BIG DADDY RUB: In a medium sized bowl, mix all rub ingredients until well combined.
2. APPLE CIDER-BUTTERMILK SAUCE: In a medium pot add apple cider, sugar and red pepper on medium high heat.
3. Reduce by half.
4. Pour mixture into a separate bowl.
5. Add buttermilk and mix thoroughly and add lemon juice and zest.
6. RIBS: Rub ribs with 1 cup Big Daddy Rub until evenly coated on both sides.
7. Allow ribs to marinate at room temperature for 30 minutes.
8. Preheat oven to 350 degrees F.
9. Place ribs in 2 large roasting pans and cover with the cola and water.
10. Cover with foil and cook in oven for 1 1/2 hours.
11. Remove ribs from oven and allow to cool.
12. Slice ribs into individual-size pieces.
13. Preheat grill over medium-high heat.
14. Place ribs on the grill.
15. Brush on apple cider-buttermilk sauce.
16. Cook for additional 5 minutes.
17. In a large bowl, toss ribs with another 1 cup of rub until well coated.
18. Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized.
19. Serve alongside a cider-buttermilk sauce, chipotle aioli, or harissa rouille.
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