The Times - Serving Waitsburg, Dayton and the Touchet Valley

This recipe came out of the Costco Connection magazine so I’m guessing they sell spareribs.

First, via my friend Bill P, we have a new saying. Nothing can be as bad as eating Dill Pickle soup. I got a firm, “What was I thinking?!” LOL. It came into my email and I was curious, so shared, and it certainly invited conversation.

Second, I made the Blueberry Buttermilk Coffee Cake again because I needed to use up the buttermilk, and the topping that I made but didn’t get on top of the batter as it should have been. I still have plenty of frozen blueberries so I was good to go. The topping made it even better. It is such a light coffee cake and makes a full 9 x 13 pan. I will freeze some, for company coming later.

Third, I am going to make the Rhubarb Almond Coffee Cake later, as I found some rhubarb at one of the weekend yard sales. And again, freezing it until needed.

I like country-style ribs better; more meat. Served with potato salad, green salad, corn on the cob, or endless other options, this will make great dinner.

INGREDIENTS:

1 pkg (3 racks) Swift premium St. Louis Style Pork Spareribs

RUB

3 Tbsp light brown sugar

2 Tbsp coarse salt

2 Tbsp ground coriander

1 Tsp coarsely ground black pepper 1 Tbsp ground cumin

1Tbsp paprika

1 Tbsp garlic powder

DIRECTIONS:

PINEAPPLE JALAPENO SAUCE

2 c. pineapple juice

1⁄2 c. apple cider vinegar

2 Tbsp brown sugar

1⁄4 c. butter

1 or 2 jalapenos, thinly sliced

1⁄4 tsp coarsely ground black pepper

In a large bowl, combine rub ingredients. Rub mixture all over ribs, cover and refrigerate up to 24 hours.

In a saucepan, combine sauce ingredients, Bring to a boil, then simmer, stirring occasionally until reduced and syrupy, 25-30 minutes.

Heat grill to medium, 325 to 350. Place ribs over direct heat and grill 10 to 15 minutes per side, turning once.

Transfer ribs to foil and brush with sauce. Loosely close the foil, Place the back o grill, turning off burners directly below. Close lid and cook with indirect heat for approximately 90 minutes, until ribs are very tender and internal tem- perature reaches a minimum of 200 degrees. Cut ribs into portions to serve, Makes 8-10 servings

MY NOTES:

I have heard those who barbeque ribs, that often they bring them inside to put in the oven for a hour or so. This would be a great weekend project, socializing with guests while the ribs are in their final stage. Let me know how it turned out, if you try the recipe.

ENJOY