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Ingredients
- Ingredients:
- 3/4 pound (2 cups) medium-grind yellow cornmeal
- 2 ounce (3/4 cup) dried green peppercorns
- 1 ounce kosher salt (1/4 cup if using Diamond Crystal; 2 tablespoons if using Morton)
- 1/2 cup pure maple syrup
- 1/3 cup vegetable oil
- 1 tablespoon bourbon
- 2 racks St. Louis-style pork spareribs (5 to 6 pounds)
Directions
- Directions:
- 1. Prepare a gas or charcoal grill fire for indirect cooking over low (300 degree) heat.
- 2. In a large bowl, mix the cornmeal, peppercorns, salt, maple syrup, oil,and bourbon. Coat the meat side of the ribs with the mixture and wrap each rack in foil.
- 3. Arrange the ribs meat side up in a single layer over the cool zone of the grill. Close the lid and cook the ribs until fork-tender, 3 to 3-1/2 hours. Let cool to room temperature and then refrigerate for at least 2 hours but preferably overnight. (If refrigerating overnight, let the ribs sit at room temperature for 1 hour before continuing.)
- 4. To serve, remove the ribs from the foil; scrape off the crust and reserve. Reheat the ribs meat side down over a medium-low (350 degree) direct gas or charcoal grill fire until nicely browned, 5 to 8 minutes. Flip the ribs and pat or sprinkle with about half of the reserved crust (discard the rest). Cook until hot, 3 to 4 minutes more. Cut between the ribs and serve sprinkled with any of the cornmeal crust that fell off while carving.
- I adapted this recipe somewhat to my own liking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 6 servings | |
| Calories 216 | |
| Calories from Fat 111 | 51% |
| Total Fat 12.58g | 16% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.31g | |
| Cholesterol 0mg | 0% |
| Sodium 1839mg | 77% |
| Potassium 216mg | 6% |
| Total Carbs 26.3g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 16.05g | 11% |
| Protein 1.4g | 2% |
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