Blackberry-Jalapeno Spareribs Recipe | Yummly
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Blackberry-Jalapeno Spareribs

PORK
25Ingredients
3Hours
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Blackberry-Jalapeno Spareribs
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Description

Recipe courtesy of Chris Lilly, on behalf of the National Pork Board.

Ingredients

US|METRIC
4 SERVINGS
  • 2 racks pork spareribs (with breast bone removed, St Louis-style ribs; 6-7 pounds total)
  • 1/4 cup dark brown sugar (packed)
  • 4 tsp. garlic salt
  • 4 tsp. chili powder
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. celery salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. cayenne (ground red pepper)
  • 1/4 tsp. cinnamon
  • 3/4 cup apple juice
  • 1/4 cup blackberry preserves
  • 1 1/2 tsp. balsamic vinegar
  • 1 tsp. garlic (minced, 2 cloves)
  • 1 tsp. jalapeno chile (seeded and minced)
  • 1/4 cup white vinegar
  • 2 Tbsp. apple cider vinegar (plus 1 1/2 tsp)
  • 2 Tbsp. worcestershire sauce (plus 1 1/2 tsp)
  • 1/2 cup dark brown sugar (packed, plus 2 Tbs)
  • 2 Tbsp. tomato paste
  • 2 Tbsp. maple syrup
  • 1 Tbsp. molasses (mild-flavored, plus 1 1/2 tsp)
  • 1 Tbsp. blackberry preserves
  • 1/4 tsp. jalapeno chile (seeded and minced)
  • 1/8 tsp. Sriracha chili sauce
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    Directions

    1. If necessary, remove the thin membrane from back of each rack of rib; discard membrane.
    2. Dry Rub: In a small bowl, stir together Dry Rub ingredients (1/4 cup dark brown sugar, 4 tsp garlic salt, 4 tsp chili powder, 2 tsp salt, 1 tsp black pepper, 1/2 tsp celery salt, 1/4 tsp white pepper, 1/4 tsp cayenne, 1/4 tsp cinnamon) until well combined. Reserve 1 tablespoon of the rub for the Liquid Seasoning mixture and 2 1/2 teaspoons for the finishing sauce. Generously apply the remaining rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.
    3. Prepare and preheat a grill for 250° F indirect heat. Place ribs on grill grate, meat side up, Close lid and cook for 2 hours, 15 minutes.
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