Cornmeal and Green Peppercorn Crusted Spareribs
These savory and juicy spareribs are coated in a crispy cornmeal and green peppercorn crust, giving them a unique and flavorful twist. Perfect for a summer barbecue or a hearty dinner, these ribs are sure to be a crowd-pleaser.
Equipment
- Large baking dish
- Grill or oven
- Mixing bowls (2)
- Whisk
- Basting brush
- Aluminum foil
- Cutting board
- Sharp knife
Ingredients
- 2 racks of spareribs
- 1/2 cup cornmeal
- 1 tablespoon green peppercorns - crushed
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/4 cup olive oil
- Salt and pepper - to taste
Instructions
- Preheat your grill or oven to 375 degrees F.
- In a mixing bowl, whisk together the cornmeal, crushed green peppercorns, garlic powder, paprika, and dried thyme.
- Drizzle the olive oil onto the spareribs and use your hands to evenly coat them.
- Sprinkle the cornmeal mixture onto both sides of the spareribs, pressing it in gently to create a crust.
- Season the ribs with salt and pepper to taste.
- Place the spareribs into a large baking dish and cover tightly with aluminum foil.
- Cook the ribs for 1 hour, then remove the foil and cook for an additional 30 minutes to crisp up the crust.
- If using a grill, place the ribs directly on the grill for the last 10 minutes to give them a nice char.
- Remove the spareribs from the heat and let them rest for 10 minutes before slicing and serving.
Notes
For a smokier flavor, add 1 tablespoon of liquid smoke to the olive oil before coating the ribs.
If you don't have green peppercorns, you can substitute with black peppercorns or a pre-made green peppercorn seasoning.
Serve with your favorite barbecue sauce for dipping or drizzling over the ribs.
For a spicy kick, add a pinch of cayenne pepper to the cornmeal mixture.
Nutrition
Calories: 480kcal
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