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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 Spareribs4 pounds
  • 2 cups Yellow mustard2 cups
  • 6 tablespoons Brown sugar6 tablespoons
  • 3 tablespoons Smoked paprika3 tablespoons
  • 3 tablespoons Kosher salt3 tablespoons
  • 3 tablespoons Ground black pepper3 tablespoons
  • 2 tablespoons Garlic powder2 tablespoons
  • 2 tablespoons Onion powder2 tablespoons
  • Sliced bread
  • Pickles

GOLDEN BEET BBQ SAUCE

  • 15-20 Beets15-20
  • 1 tablespoon Honey powder1 tablespoon
  • 3 tablespoons Granulated garlic powder3 tablespoons
  • 3 cups Honey3 cups
  • 3 cups White rice wine vinegar3 cups
  • 1 cup Yellow mustard1 cup
  • 1 tablespoon Kosher salt1 tablespoon
  • 3 tablespoons Blended oil (olive oil and canola oil)3 tablespoons

Instructions


  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 Spareribs4 pounds
  • 2 cups Yellow mustard2 cups
  • 6 tablespoons Brown sugar6 tablespoons
  • 3 tablespoons Smoked paprika3 tablespoons
  • 3 tablespoons Kosher salt3 tablespoons
  • 3 tablespoons Ground black pepper3 tablespoons
  • 2 tablespoons Garlic powder2 tablespoons
  • 2 tablespoons Onion powder2 tablespoons
  • Sliced bread
  • Pickles

GOLDEN BEET BBQ SAUCE

  • 15-20 Beets15-20
  • 1 tablespoon Honey powder1 tablespoon
  • 3 tablespoons Granulated garlic powder3 tablespoons
  • 3 cups Honey3 cups
  • 3 cups White rice wine vinegar3 cups
  • 1 cup Yellow mustard1 cup
  • 1 tablespoon Kosher salt1 tablespoon
  • 3 tablespoons Blended oil (olive oil and canola oil)3 tablespoons

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