Grilled Peppered Dry Spareribs
Forget going out to eat or ordering takeout every time you crave Southern food. Try making Grilled Peppered Dry Spareribs at home. One portion of this dish contains around 1g of protein, 1g of fat, and a total of 70 calories. For 46 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for The Fourth Of July. 672 people found this recipe to be delicious and satisfying. This recipe from Epicurious requires celery salt, citric acid, cajun seasoning, and spareribs. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is rather bad. If you like this recipe, you might also like recipes such as Grilled Zesty Lemon Spareribs, Grilled Spareribs With Birmingham Bbq Sauce, and Grilled Spareribs with Fennel Seeds and Herbs.
Servings: 4
Ingredients:
Barbecue sauce, for serving
1 teaspoon freshly ground black pepper
2 teaspoons Cajun seasoning
1/4 cup white cane sugar
2 teaspoons celery salt
1/2 teaspoon citric acid
1 teaspoon ground coriander
2 tablespoons lemon pepper
1 tablespoon onion salt
1 tablespoon paprika
1 seasoned salt
2 slabs spareribs
Equipment:
bowl
aluminum foil
cutting board
Cooking instruction summary:
Preparation Heat a cooker to medium to medium-high. Combine all the ingredients for the rub in a small bowl and blend. Rub all over the ribs. Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 2 1/2 to 3 1/2 hours, or until pull-apart tender, turning and spraying with apple juice every 10 to 15 minutes. Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce. Reprinted with permission from America's Best Ribs Recipes by Ardie A. Davis and Chef Paul Kirk, © 2012 Andrews McMeel Publishing
Step by step:
1. Heat a cooker to medium to medium-high.
2. Combine all the ingredients for the rub in a small bowl and blend. Rub all over the ribs.
3. Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 2 1/2 to 3 1/2 hours, or until pull-apart tender, turning and spraying with apple juice every 10 to 15 minutes.
4. Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes.
5. Cut the ribs into individual pieces and serve with barbecue sauce.
6. Reprinted with permission from America's Best Ribs Recipes by Ardie A. Davis and Chef Paul Kirk, © 2012 Andrews McMeel Publishing
Nutrition Information:
covered percent of daily need
