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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 (16)

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Average Rating:

Total Reviews: 16

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  • on June 22, 2010

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    With all of the research on chemicals leaching out of plastic when heated, is this healthy to be doing (wrapping & cooking ribs in plastic?

    Has anyone checked on this being unhealthy...Food Network, can you check it out?

    cmgah ~ Boston, MA

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  • on May 30, 2010

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    We've been doing this method for years with great success. We started off following the recipe exactly - never had any issues with the plastic wrap melting. We use Saran-Wrap exclusively - store brands might be melting??

    We lost the recipe awhile back and couldn't remember the temp or cook time; started cooking at 225 for 6 hours. Still worked great. It's our 'go to' process anymore. Can't be beat.

    We prefer Wolfe's Rub and Sweet Baby Ray's Q sauce to Emeril's Essense.

    Bob H
    Southern Maryland

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  • on November 25, 2009

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    Was a bit skeptical but tried it anyway. Just short of 3 hours my oven began smoking as the liquid had begun to leak onto my pan. After opening the foil, the plastic wrap had melted to the ribs on the underside.
    The taste was good, but next time I'll skip the plastic wrap, and maybe try it in the slow cooker with a bit more cider.

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  • on November 23, 2009

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    Actually, he DID use plastic wrap when he made these on his show..I did miss what temp he cooked them at though...

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  • on November 17, 2008

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    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!

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  • on May 25, 2008

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    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.

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  • on April 28, 2008

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    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.

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  • on March 02, 2008

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    The plastic wrap melted and ruined two racks of free range organic spare ribs. Thanks a lot food network.

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  • on April 22, 2007

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    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.

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  • on February 28, 2007

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    it is awesome

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