SPARERIB MANIA!!!

[IMGreat101]

Part I

Pork Spareribs and Sauerkraut with knedels



Cutting the sparerib

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



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



Top with 2 quarts sauerkraut and 1 Tbsp caraway seed.



Top with chopped onion and red potatoes



Cover and bake at 350 for 3 hours

[IMGreat101]

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.



Baked

[IMGreat101]

Part I cont'd

knedels

My Grandmother's recipe



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



mixed



portioned



finished

[IMGreat101]

Part I cont'd

Spareribs and Sauerkraut, baked



Presentation

[pgg]

Dammit. I'm hungry again

[Cidp24]

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

[Buttercup]

Looks good, IM!

[IMGreat101]

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





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

Ready to come off the grill.

[IMGreat101]

Part II, cont'd

Presentation

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



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.

[IMGreat101]

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



Combine all ingredients in a bowl and thoroughly whisk together.



Blue Masonjarita is optional.



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



Glazed

[IMGreat101]

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

[IMGreat101]

Marinate sparerib in bulgogi sauce.

Grill over low heat 2 hours.
(Masonjarita optional)



Presentation

[Five-0]

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