Apple Cider Marinated Pork Spare Ribs
Recipe courtesy Emeril
1 rack pork spare ribs
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.
Sautee 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):
Combine all ingredients
thoroughly. Yield: 2/3 cup
Prep Time: 24 hours 15 minutes
Cook Time: 2 hours 25 minutes