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Apple Cider Marinated Pork Spare Ribs Recipe

Apple Cider Marinated Pork Spare Ribs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on August 08, 2010

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    Cooking time needs to be quite a bit longer

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  • 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.

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  • 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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  • on March 10, 2008

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    Did anyone else have a problem with the fact that the plastic wrap you were told to wrap around the ribs before putting them in the oven melted all over the ribs? Also, the brown sugar bubbled up onto the baking pan and into my oven, creating lots of smoke. The whole recipe was a disaster!

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  • on May 21, 2007

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    This recipe was so bad I had to toss it. Even my hubby wouldn't eat them (he eat's anything

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  • on February 20, 2006

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    This recipe is absolutely wonderful. Ribs are sweet and very tender. We use apple juice when we can't find cider in season and it works just fine!! Ribs just fall off the bone.

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  • on January 13, 2006

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    I tried this kind of recipe for the first time and my family just loved it. They wanted me to make again the next night. There were no left overs.

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  • on October 02, 2004

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    these are a great hit with family and friends. they are tasty, tender and oooh soo good. Five stars Emeril.

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  • on September 04, 2004

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    The key to great ribs is a crispy exterior yet moist, fall off the bone meat. I admit I was skeptical about enclosing the ribs in plastic wrap, but it worked fine. I suggest before you put the ribs on the fire that you add some of your favorite spice. Great recipe, easy to make.

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