Cornmeal and Green Peppercorn Crusted Spareribs

Cornmeal and Green Peppercorn Crusted Spareribs
Photo by Lisa Romerein


  • ¾ lb. (2 cups) medium-grind yellow cornmeal
  • 2 racks St. Louis-style pork spareribs (5 to 6 lb. total), silverskin removed
  • 2 oz. (¾ cup) dried green peppercorns
  • 1 Tbs. bourbon, preferably Evan Williams Kentucky Straight
  • 1 oz. kosher salt (¼ cup if using Diamond Crystal brand; 2 Tbs. if using Morton)
  • ½ cup pure maple syrup
  • 1/3 cup vegetable oil or melted bacon fat

Prepare a gas or charcoal grill fire for indirect cooking over low (300°F) heat. In a large bowl, mix the cornmeal, peppercorns, salt, maple syrup, oil or bacon fat, and bourbon. Coat the meat side of the ribs with the mixture and wrap each rack in foil. Arrange the ribs meat side up in a singl...

View full recipe at Fine Cooking


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