browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Pork Spareribs Grilled with Corn Salad

Posted by on July 7, 2016

ChefPork Spareribs Grilled with Corn Salad

2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon celery seed
½ teaspoon garlic powder
1 tablespoon ground coriander
1 tablespoon paprika
2 racks pork spareribs (membrane removed, about 8 pounds)
½ cup pickle juice (dill or sweet hot pickles)
1 cup brown sugar
1 vine ripened or heirloom tomato (grated)
2 limes (juice and zest)
¼ cup cilantro (finely chopped)
2 tablespoons olive oil
1 jalapeno (shaved thinly into rings)
½ cup scallions (finely sliced)
2 cups sweet 100 tomatoes (halved)
4 ears corn (shucked)

1. In a small mixing bowl add the salt, black pepper, celery seed, garlic powder, coriander and paprika and mix to combine. Season the pork racks on both sides.
2. In a small saucepan add the pickle juice and brown sugar. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat and set aside.
3. Preheat the grill or grill pan over low heat. Place the ribs on the grill, meat side up, cover with lid and allow to cook slowly for about 2 hours, turning halfway through. After 2 hours, the ribs should be tender when you press the meat between the bones. If not, continue to cook, checking every 30 minutes (up to 3 to 4 hours of total cooking time).
4. When the ribs are tender, remove from the grill and heat the grill to medium-high heat, adding more charcoal if necessary. Return the ribs to the grill, meat side down and char on each side, about 2-3 minutes per side. Brush pickle syrup glaze during the last few minutes of cooking.
5. For the Tomato Corn Salad: Into a large bowl, grate the vine-ripened tomato. Add the lime juice, lime zest, cilantro and olive oil. Season with salt and pepper, add the jalapeno, scallion and tomatoes and fold to combine. Set aside while grilling the corn.
6. Add the corn to the grill and char for 2-3 minutes per side, until cooked through. Remove from the grill, cut the kernels off and fold into the tomato salad. Serve with spareribs.
7. Tip: To make the ribs in the oven – preheat the oven to 275°F. Season both sides with rub and place on baking sheet, meat side up. Bake in the oven, uncovered, until the meat between the bones is tender, about 2 hours. Remove from the oven and set aside. Preheat grill or grill pan to medium-high heat. Add the ribs and char on both sides, 3-5 minutes per side, basting with glaze.

We used Pork Back Ribs – very meaty.
• Total Time: 4 Hours

Source: The Chew – Michael Symon (8 servings)

Leave a Reply