Cornmeal and Green Peppercorn Crusted Spareribs

Cornmeal and Green Peppercorn Crusted Spareribs

Cornmeal and Green Peppercorn Crusted Spareribs

45 minutes

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Details
  • Serving Size:   8
  • Dairy-Free:   True
  • Weight Watchers:   34 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 tablespoon bourbon
  • 3/4 pound (2 cups) medium-grind yellow cornmeal
  • 2 ounces (¾ cup) dried green peppercorns
  • 1 ounce kosher salt (¼ cup if using Diamond Crystal; 2 tablespoons if using Morton)
  • 1/2 cup pure maple syrup
  • 2 racks St. Louis-style pork spareribs (5 to 6 pounds)
  • cup vegetable oil
Instructions

Let cool to room temperature and then refrigerate for at least 2 hours but preferably overnight. (If refrigerating overnight, let the ribs sit at room temperature for 1 hour before continuing.)To serve, remove the ribs from the foil; scrape off the crust and reserve. Reheat the ribs meat side down over a medium-low (350 degree) direct gas or charcoal grill fire until nicely browned, 5 to 8 minutes. Flip the ribs and pat or sprinkle with about half of the reserved crust (discard the rest). Cook until hot, 3 to 4 minutes more.

Cut between the ribs and serve sprinkled with any of the cornmeal crust that fell off while carving.I adapted this recipe somewhat to my own liking.

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