Photo Credit: Alfonso Coley
Tuesday, March 7, 2017
Garlic and Lemon Pepper Grilled Pork Spareribs
Serves 6 to 8
1 Soak pork spareribs in iodized salt, white vinegar and Spice World Chopped Garlic, refrigerate meat overnight.
2 After 24 hours discard kosher water, do not rinse off spareribs – due to the seasoning and garlic will give the meat a wonderful season and taste.
3 Slice in half 1 lemon, squeeze lemon juice on both sides of rib meat
4 Season both sides of spareribs with Mrs. Dash Garlic & Herb Seasoning Blend and Mrs. Dash Table Blend
5 Lightly season both sides of pork ribs with Goya Seasoning
6 Grill spareribs for 1 hour and 50 minutes, for the optimum cooking experience, close grill to give the ribs a smoke and tender taste. Make sure to open the top vent a few degrees to release some heat – this will ensure the herbs to penetrate the meat down to the bone. Oh.., everyone should know that the sauce is optional.
One of the most important reasons to soak the pork spareribs in iodized salt, the garlic and vinegar removes impurities and old blood from the meat. During the over night soak, the pork meat is purged from any bacteria that may cause intestinal harm. The same can be done for chicken; it is of the utmost importance to presoak these meats to give them an ultimate kosher taste.