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Smithfield Gold Finger Spareribs

alarm
Total Time:
4 hrs 30 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
6 Servings

Dry Rub Pork Spareribs drizzled with Roasted Golden Beet-Honey BBQ Sauce and served with local baked country loaf sliced bread & homemade pi View More expand_more

Dry Rub Pork Spareribs drizzled with Roasted Golden Beet-Honey BBQ Sauce and served with local baked country loaf sliced bread & homemade pickles – by Chefs Gregory Williams and Jamie Barnes.

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Smithfield Gold Finger Spareribs
alarm
Total Time:
4 hrs 30 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
6 Servings

Ingredients


SPARERIBS

Product ImageFresh Pork St. Louis Style Spareribs
4 pounds
Smithfield St. Louis Style Spareribs
4 pounds
2 cups
Yellow mustard
2 cups
6 tablespoons
Brown sugar
6 tablespoons
3 tablespoons
Smoked paprika
3 tablespoons
3 tablespoons
Kosher salt
3 tablespoons
3 tablespoons
Ground black pepper
3 tablespoons
2 tablespoons
Garlic powder
2 tablespoons
2 tablespoons
Onion powder
2 tablespoons
Sliced bread
Pickles

GOLDEN BEET BBQ SAUCE

15-20
Beets
15-20
1 tablespoon
Honey powder
1 tablespoon
3 tablespoons
Granulated garlic powder
3 tablespoons
3 cups
Honey
3 cups
3 cups
White rice wine vinegar
3 cups
1 cup
Yellow mustard
1 cup
1 tablespoon
Kosher salt
1 tablespoon
3 tablespoons
Blended oil (olive oil and canola oil)
3 tablespoons

Directions


  1. SPARERIBS: Preheat oven to 350°F. Rub Smithfield St. Louis Style Spareribs with yellow mustard and set aside.

  2. Next, in a small bowl, combine all dry ingredients.

  3. Once well-blended, rub dry mixture generously over ribs, cover tightly with aluminum foil.

  4. Bake in oven at 350°F for 2 ½ - 3 hours, until tender. While baking, make Golden Beet BBQ Sauce.

  5. Remove foil. Coat generously with BBQ Sauce and put back in oven for 15-20 minutes uncovered.

  6. Remove from oven and serve over a slice of bread with pickles.

  7. SAUCE: Preheat oven to 350°F. Wash beets and remove stalks and stems.

  8. Add beets to roasting pan and coat beets with 3 tablespoons of blended oil.

  9. Wrap pan in aluminum foil and roast for 1 hour.

  10. After 1 hour, remove beets from oven. Once cool, rub skin off beets and discard.

  11. Add beets to a stock pot, along with honey, vinegar, and mustard and bring to a simmer. Let simmer for 30 minutes.

  12. Next, add salt, honey powder, and garlic powder to stock pot and stir to combine.

  13. Pour mixture into a blender and gradually blend in batches until smooth.

  14. Once blended, the sauce is ready to be brushed on the ribs.

For the Love of Meat

Ingredients


SPARERIBS

4 pounds
Smithfield St. Louis Style Spareribs
4 pounds
2 cups
Yellow mustard
2 cups
6 tablespoons
Brown sugar
6 tablespoons
3 tablespoons
Smoked paprika
3 tablespoons
3 tablespoons
Kosher salt
3 tablespoons
3 tablespoons
Ground black pepper
3 tablespoons
2 tablespoons
Garlic powder
2 tablespoons
2 tablespoons
Onion powder
2 tablespoons
Sliced bread
Pickles

GOLDEN BEET BBQ SAUCE

15-20
Beets
15-20
1 tablespoon
Honey powder
1 tablespoon
3 tablespoons
Granulated garlic powder
3 tablespoons
3 cups
Honey
3 cups
3 cups
White rice wine vinegar
3 cups
1 cup
Yellow mustard
1 cup
1 tablespoon
Kosher salt
1 tablespoon
3 tablespoons
Blended oil (olive oil and canola oil)
3 tablespoons

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