Cornmeal and Green Peppercorn Crusted Spareribs

Cornmeal and Green Peppercorn Crusted Spareribs
Photo by Lisa Romerein


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

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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