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    Spareribs with Chipotle Cherry Rosemary


    Source of Recipe


    Internet

    List of Ingredients




    10 pounds spareribs cut into 2 rib pieces (serves 12)
    Dry Rub
    4 tablespoons fresh rosemary
    2 tablespoons fresh mint
    4 teaspoons black pepper
    6 tablespoons kosher salt

    Combine all ingredients in spice grinder and grind into a pulverized mixture.

    Rub all over parboiled ribs and place in a roasting pan and roast uncovered for 1 hour.

    Chipotle Cherry Rosemary Glaze
    4 chipotle chilies
    1 pound canned pitted sour cherries and juice
    2 cups brown sugar
    1 cinnamon stick
    2 whole cloves
    1/4 cup soy sauce
    1 large sprig rosemary
    1/4 cup red wine vinegar

    Combine all ingredients in a sauce pan and simmer 45 minutes. Strain and press our as much liquid as possible. Return to sauce pan; add 1/4 cup cornstarch with 1/2 cup cold water; whisk to combine; do not boil.
    Place ribs in a large kettle and parboil for 4 minutes, drain and pat dry. Brush with herbs and seasonings and roast in a roasting pan at 350 for 1 hour. Remove ribs from roaster, deglaze with sherry, return ribs to pan and pour sauce over all; reduce heat to 300 and simmer uncovered for 1 hour.

    For tailgating, remove from oven and pack in hot chest, serve in roasting pan or heat a Dutch oven and place spareribs and sauce in it and place in hot chest.

    Recipe




 

 

 


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