Ingredients Jump to Instructions ↓

  1. 1 rack pork spare ribs Salt

  2. 5 cups apple cider

  3. 1 cup light brown sugar

  4. 2 tablespoons butter

  5. 1 cup thinly sliced onions

  6. 2 cups julienne apples, such as Granny Smith with peel

  7. 2 cups veal reduction Chopped green onions, for garnish CREOLE SEASONING:

  8. 2 1/2 tablespoons paprika

  9. 2 tablespoons salt

  10. 2 tablespoons garlic powder

  11. 1 tablespoon black pepper

  12. 1 tablespoon onion powder

  13. 1 tablespoon cayenne pepper

  14. 1 tablespoon dried oregano

  15. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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 alluminum foil. Place in the oven and cook for 1 1/2 hours. Remove from the oven and cool completely. Preheat the grill. 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. In a saucepan, over medium heat, melt the butter. Add the onions and apples. Season with salt and pepper. Sauté for 2 minutes. Add the remaining 2 cups of cider and the veal reduction. Bring to a simmer and continue to cook until the mixture reduces by half, about 8 to10 minutes. Yield : 4 servings CREOLE SEASONING: Combine all ingredients thoroughly. Yield : 2/3 cup


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