Photo: Apple Cider Marinated Pork Spare Ribs Recipe
Ingredients
- 1 rack pork spare ribs
- Salt
- Essence, recipe follows
- 5 cups apple cider
- 1 cup light brown sugar
- 2 tablespoons butter
- 1 cup thinly sliced onions
- 2 cups julienne apples, such as Granny Smith with peel
- 2 cups veal reduction
- Chopped green onions, for garnish
Directions
Season both sides of the ribs with salt and Essence. Place the ribs in a large glass rectangle-baking dish. Pour 3 cups of the cider over the ribs, cover with plastic wrap, and refrigerate for 24 hours.
Preheat the oven to 350 degrees. Remove ribs from the refrigerator and discard the marinade. Sprinkle the brown sugar over the flesh side of the ribs. Wrap tightly in plastic wrap and then wrap in alluminum foil. Place in the oven and cook for 1 1/2 hours. Remove from the oven and cool completely.
Preheat the grill. Place the ribs on the grill, flesh side down, and cook for 6 to 8 minutes, turning the ribs every 2 minutes, or until the ribs are nicely marked.
In a saucepan, over medium heat, melt the butter. Add the onions and apples. Season with salt and pepper. Saute for 2 minutes.
Add the remaining 2 cups of cider and the veal reduction. Bring to a simmer and continue to cook until the mixture reduces by half, about 8 to10 minutes.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
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By westcory_8979022
Seattle, WA
on August 08, 2010
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Cooking time needs to be quite a bit longer
By pago1_12301713
FONTANA, 43
on November 14, 2009
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This was an unusual way of cooking. I've never used plastic wrap in the oven before but I saw him do it on Emeril Live so if he could do it why couldn't I? The ribs turned out perfect. They were falling off the bone and very juicy and tender without the mess of bbq sauce which my family hates. They loved these no mess ribs. Anyone attempting to try these types of recipes really need to read and follow directions as well as use common sense. Obviously plastic will melt in heat; that's why you need to wrap the meat tightly and cover it completely with foil with NO plastic showing or pockets for it to come out. I had no problem the first time I did it as well as so many others. Can't blame the chef if you can't cook; it's a great recipe.
By saunders8235_91...
Indianapolis, IN
on October 25, 2009
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I've not cooked spare ribs before so I looked up what to do with them. I'm glad I tried this recipe. It was a hit. I put just a splash of apple cider vinegar in the apple and onions and it was just right. I didn't try the plastic wrap but can't imagine how they could have been better. Falling off the bone, moist and loved the sweet apple flavor. Only was able to marinate for a couple hours, can't imagine how good they will be if I do it overnight. I did use meat tenderizer and Jaccard between the bones. We also put some of my hubbies rub on them while they marinated. Everyone loved the apple and onions, said it was like kraut(which I always put brown sugar in. They were so good right out of the oven we didn't even fire the grill up, just uncovered, poured off liquid and put back in the oven for 10 mins or so to dry up. I'm sure the grilling really adds something but we were lazy today and it was delicious anyway.
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