No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipe
Apple Cider Marinated Pork Spare Ribs

Apple Cider Marinated Pork Spare Ribs

I don't beleive there is an easier recipe for such delicious ribs. Rub 'em in Creole seasoning, marinate in apple cider, roast in the oven the next day, then finish them on the grill... and really, if you don't want to fire up the grill, you have permission to serve 'em glazed right from then oven. You won't be disappointed.

  • Prep Time: 5 minutes
  • Total Time: Overnight plus 3 hours
  • Yield: 4 servings

Ingredients

  • 1 rack pork spare ribs, about 5 pounds
  • 1 teaspoon coarse salt
  • 3 tablespoons Creole Seasoning
  • 3 cups apple cider plus more for thinning the glaze if necessary
  • 1 cup light brown sugar
  • Chopped green onions, for garnish

Directions

  • Season both sides of the ribs with salt and Essence. Place the ribs in a large glass rectangle-baking dish. Pour 3 cups of the cider over the ribs, cover with plastic wrap, and refrigerate for 24 hours.

  • Preheat the oven to 350 degrees F.

  • Remove ribs from the refrigerator and discard the marinade. Sprinkle the brown sugar over the flesh side of the ribs. Wrap tightly in plastic wrap and then wrap in aluminum foil and set on a rimmed baking sheet. Place in the oven and cook for 2 1/2 hours until tender.   When checking for doneness be careful, there will be hot juices inside the foil.  Remove from the oven and unwrap the ribs.

    While the ribs are cooling, transfer the cooking juices to a small pot.  Skim and discard fat that rises to the top.  Bring the juices to a boil and cook for about 15 to 20 minutes until reduced and syrupy.  Set aside.  The glaze will continue to thicken as it cools.  You can  add more apple cider if you need to thin it.

  • Preheat the grill to medium high.

  • Place the ribs on the grill, flesh side down, and cook for 6 to 8 minutes, turning the ribs every 2 minutes, or until the ribs are nicely marked.  Transfer to a serving platter.  Drizzle the glaze over the ribs and garnish with the green onions.  Serve hot.