Cornmeal and Green Peppercorn Crusted Spareribs

Photo: Jo Ann

Ingredients

Ingredients:

3/4 pound (2 cups) medium-grind yellow cornmeal

2 ounces (¾ cup) dried gr een peppercorns

1 ounce kosher salt (¼ cup if using Diamond Crystal; 2 tablespoons if using Morton)

1/2 cup pure maple syrup

cup vegetable oil

1 tablespoon bourbon

2 racks St. Louis-style pork spareribs (5 to 6 pounds)

Preparation

Directions:

Prepare a gas or charcoal grill fire for indirect cooking over low (300 degree) heat.

In a large bowl, mix the cornmeal, peppercorns, salt, maple syrup, oil,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 single layer over the cool zone of the grill. Close the lid and cook the ribs until fork-tender, 3 to 3-1/2 hours. Let cool to room temperature and then refrigerate for at least 2 hours but preferably overnight. (If refrigerating overnight, let the ribs sit at room temperature for 1 hour before continuing.)

To serve, remove the ribs from the foil; scrape off the crust and reserve. Reheat the ribs meat side down over a medium-low (350 degree) direct gas or charcoal grill fire until nicely browned, 5 to 8 minutes. Flip the ribs and pat or sprinkle with about half of the reserved crust (discard the rest). Cook until hot, 3 to 4 minutes more. Cut between the ribs and serve sprinkled with any of the cornmeal crust that fell off while carving.

I adapted this recipe somewhat to my own liking.