Sunday, March 18, 2012

Caribbean Spareribs

So almost every time D grills ribs, he makes these because they are my favorite.

I don't know how to make ribs so all I can tell you is they rock.

Once again, if you have a charcoal grill, you really need to buy Weber's Real Grilling by Jamie Purviance. Another recipe he knocks out of the park.

Caribbean Spareribs

Prep Time: 10 minutes
Grill Time: 2.5 to 3 hours
Serving Size: 4-6

2 teaspoons paprika
2 teaspoons granulated garlic
2 teaspoons dried thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground allspice

1 cup beer
1/2 cup cider vinegar
1/4 cup yellow mustard
1 teaspoon kosher salt

2 racks pork sparerib racks, 4-5 lb. each

1. To make the rub: In a small bowl,mix the rub ingredients together with your fingertips.

2. To make the mop: In a medium bowl, whisk the mop ingredients.

3. Put the spareribs, meaty side up, on a cutting board. Follow the line of fat that separates the meaty ribs from the much tougher tips at the base of each rack, and cut off the tips. Turn each rack over. Cut off the flap of meat attached in the center of each rack. Also cut off the flap of meat that hangs below the shorter end of the ribs. (The flaps and tips may be grilled separately, but they will not be as tender as the ribs). Remove the thin membrane from the back of each rack of ribs. If using a rib rack, cut the racks in half crosswise. Allow the ribs to stand at room temperature for 20-30 minutes before grilling. Season the ribs all over with the rub.

4. Grill over Indirect Low heat for 1 hour (the grill temperature should be about 300°). After 1 hour, baste the ribs with the mop and continue to baste every 30 minutes or so until the meat has shrunk back from the rib bones about 1/2-inch and the meat is tender enough to tear with your fingers. The total grilling time will be 2-1/2 to 3 hours. Transfer the ribs to a baking sheet and tightly cover with foil. Let rest for 30 minutes before serving.

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