SPARERIB MANIA!!!

Part I

Pork Spareribs and Sauerkraut with knedels

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Cutting the sparerib

Find the joint on the bottom of the sparerib. Cut along that seam closer to the rib bones.

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Cut the bottom section in thirds and the ribs three per section.

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Top with 2 quarts sauerkraut and 1 Tbsp caraway seed.

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Top with chopped onion and red potatoes

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Cover and bake at 350 for 3 hours

Part I cont'd

In the meantime, make dark rye rolls.

I like this recipe. A good rye bread is a meal all by itself.

German Dark Rye Bread Recipe - Food.com - 43285

Dough made, brushed with oil and ready to proof and then bake.

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Baked

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Part I cont'd

knedels

My Grandmother's recipe

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Knedels

Take 2 or 3 slices of bread
Pour around 1 cup of milk
over them. Let soak
awhile, then 1 tsp salt
+ 1 egg, then enough
flour, I think 1 or 2 cups
or more, just to make
stiff enough to make
the balls, Then shape
in wet hand + put in
boiling water, Let boil
at least 1/2 hour

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mixed

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portioned

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finished

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Part I cont'd

Spareribs and Sauerkraut, baked

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Presentation

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Dammit. I'm hungry again :(

Looks pretty darn tasty. I am a little suspicious of the knedels but I'll try anything once.

Looks good, IM!

Part II

Apple Wood Smoked Spareribs

Dry Rub

I use the 8-3-1-1 recipe.

8 Tbsp Brown Sugar
3 Tbsp Kosher Salt
Add what ever flavors you want to equal 2 Tbsp
I used Celery seed, paprika, chili powder, black pepper, ground red pepper, Old Bay

Cut the sparerib and apply dry rub

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I cooked these a little over two hours at a medium low temp with plenty of apple wood.

Ready to come off the grill.

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Part II, cont'd

Presentation

Apple Wood Smoked Spareribs with Collard greens, corn bread and jasmine rice.

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The ribs had the perfect "tough/tender" chew that I was looking for. The sweet spicy rub had plenty of depth thanks to the Old Bay and celery seed. And of course my collards are always spot on.

5 Tbsp Honey
1/4 cup Templeton Rye – Prohibition Era Whiskey | Enjoy inconspicuously.
1 1/2 Tbsp hoisin sauce
1 Tbsp dijon mustard
1 Tbsp apricot preserves
1 1/2 tsp molasses
1 1/2 tsp mushroom soy sauce
1 1/2 tsp worcestershire sauce
1 tsp sriracha
1/2 tsp salt
1/2 tsp ground black pepper

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Combine all ingredients in a bowl and thoroughly whisk together.

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Blue Masonjarita is optional.

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Grill ribs over low heat for 3 hours, then glaze.

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Glazed

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Rye Whiskey glazed Spareribs with sauteed squash medley, collard greens and rice, corn bread with honey. (Blue Masonjarita optional)

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Marinate sparerib in bulgogi sauce.

Grill over low heat 2 hours.
(Masonjarita optional)

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Presentation

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Getting a smoker for Christmas, but hopefully before Christmas so I'll be in touch.