Apple Cider Marinated Pork Spare Ribs

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Harvest Offerings

Rated: 4 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
4 hr 0 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: 24 hr 0 min
Cook: 4 hr 0 min
Total:: 28 hr 30 min

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Ingredients

1 rack pork spare ribs
Salt
Essence, recipe follows
4 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
Freshly ground black pepper
1/2 cup chicken broth
1/2 cup beef broth
2 tablespoons cold butter
Chopped green onions, for garnish
Apple Slaw, recipe follows

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 F.

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 aluminum foil. Place in the oven and cook for 3 to 4 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 1 cup of cider and the chicken and beef broth. Bring to a simmer and continue to cook until the mixture reduces by half, about 8 to10 minutes. Whisk in the cold butter. Garnish with green onions and serve ribs with the apple slaw on the side.

Apple Slaw:

2 cups thinly sliced cabbage

1/2 thinly sliced red onion

1 julienne apple, core and seeds removed

1 tablespoon chopped pickled jalapeno

1/4 cup golden raisins

1/4 cup toasted slivered almonds

1 tablespoon chopped mint

1 tablespoon honey

1/2 cup mayonnaise

Salt and white pepper

In a medium mixing bowl, combine all of the ingredients except the salt and white pepper. Mix thoroughly and season with salt and white pepper, to taste.

Yield: 4 servings

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Comments & Reviews

recipe Apple Cider Marinated Pork Spare Ribs
Charlie miami lakes, FL 11-17-2008
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Plastic Marinated Pork Spare Ribs
Rated: 1 stars out of 5

I put alot of pride into my cooking and when my wife showed up with a rack of spare ribs I knew I was in trouble. What's... wrong honey? Dont you know how to cook ribs? Ribs? I'm an expert in ribs! Step aside! So at the first chance I had I secretly logged on to FoodNetwork.com to guide me through the process. Emiril Lagasse? Yea, thats it, I cant go wrong. So after the 24 hour marinade, I wrapped the ribs in plastic wrapas my wife looked on saying "Isnt the plastic wrap going to melt?" Melt? what are you talking about? I do this all the time! Go about your business and let the expert handle this. marinade time - 24 hours pork ribs - $35.00 Two hungry inlaws laughing uncontrolably while the wife repeats the phrase "I TOLD YOU SO" EMBARRASING! Dont feel bad me, my shrink says I should be ok in a couple of sessions!Read more
recipe Apple Cider Marinated Pork Spare Ribs
Jack San Diego, CA 08-09-2008
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Total Bull Sheet
Rated: 2 stars out of 5

Foodnetwork is garbage, way to go numbskulls. Do you proof read your recipes?!?!
recipe Apple Cider Marinated Pork Spare Ribs
Front Baltimore, MD 05-25-2008
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Kinda... not quite!
Rated: 4 stars out of 5

Y'all have to crank that temp back to between 200 and 225 degrees. I don't even go above 225 because ovens always heat HIGHER... than the selected temp to maintain an average. Also, IMO it's better brining the ribs than marinating. Marinades only go so far. Hint: don't brine overnight, remove any salt otherwise called for, and brine not more than an hour. Also, my own oven yields perfectly cooked ribs at 4hrs 15 mins at 225 degrees. I use an oven bag (the wide ones for crock pots by Reynolds but plastic wrap tends to be too flimsy. There's also a rule in selecting ribs: 3 and under, no more than 3 lbs. I do 4 and under, but when you flirt past 4, they're dinosaur ribs.Read more
recipe Apple Cider Marinated Pork Spare Ribs
Anonymous 04-28-2008
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flexible recipe
Rated: 4 stars out of 5

Ribs tasted great - put in the oven at 300 for 2 1/2 hours, then didn't need much time on the grill. Accidentally used apple... cider vinegar instead of apple cider - and they still came out. It didn't need the hot apple compote - but loved the apple slaw (though made it without the jalapeno as I have young kids). I will use apple cider next time for the marinade.Read more
recipe Apple Cider Marinated Pork Spare Ribs
Anonymous 03-02-2008
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horrible
Rated: 1 stars out of 5

The plastic wrap melted and ruined two racks of free range organic spare ribs. Thanks a lot food network.
recipe Apple Cider Marinated Pork Spare Ribs
Anonymous 04-22-2007
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Apple Cider Marinate Pork Spare Ribs
Rated: 5 stars out of 5

This recipe is excellent. I enjoyed the sweetness of the ribs. Reminded me of honey garlic ribs, but not quite as sweet and... more baked into the meat instead of a coating. Will definitely make again. Also made a greek version at the same time to compare both, this one was by far the more appetizing and my husband thought so as well.Read more