2007 Grand Prize and Entrée Category Winner
"This easy-to-make recipe is great for family dinners or entertaining."
Slow-Roasted Pork Spareribs with Peach-Mustard Glaze
2007 Grand Prize and Entrée Category Winner
Sara Welch of Florida Community College of Jacksonville
Serving size: 4
Ingredients
- 3 lbs. pork spare ribs or baby back ribs
- 1/2 cup cider vinegar
- 1 1/2 tablespoons Diamond Crystal® kosher salt
- 1/4 cup packed light brown sugar
- 3 tablespoons grated onion
- 1 tablespoon minced garlic
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons smoked paprika (or regular paprika, if smoked paprika is not available)
- 3/4 cup peach nectar
- 1 1/2 tablespoons whole grain mustard
Directions
- Place ribs on a cutting board, bone-side-up.
- With a thin sharp knife, remove the thick membrane from along the length of the rack.
- Fold rib rack to fit into sealable 1-gallon heavy-duty food storage bag. Set aside.
- In small bowl, blend vinegar and Diamond Crystal® kosher salt to dissolve salt.
- Add brown sugar, onion, garlic and red pepper flakes; mix well.
- Pour vinegar mixture over ribs in bag, squeezing to remove excess air.
- Seal bag, turning bag to evenly coat ribs.
- Refrigerate 6 to 8 hours, turning bag over once or twice.
- Heat oven to 375°F.
- Drain ribs, reserving marinade.
- Pat ribs dry. Rub ribs evenly with paprika.
- Place on rack in a baking pan. Cover tightly with foil.
- Roast 1 hour.
- Remove foil from pan. Reduce heat to 300°F.
- Roast 45 to 60 minutes longer or until tender, turning ribs once.
- Meanwhile, place marinade in large, deep saucepan.
- Blend in peach nectar.
- Bring to a boil.
- Reduce heat to medium and cook down to 1/2 cup.
- Remove from heat and whisk in mustard. Set aside.
- When ribs are tender, turn bone-side-up; brush with one-half glaze; roast for 5 minutes.
- Turn ribs over and brush with remaining glaze. Roast 5 minutes longer.
- Remove from oven. Cover loosely with foil. Let stand 5 minutes before serving.