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Get Started - 100% free to try - join in 30 secondsThe ribs become completely tender during the initial cooking, then are crisped under the broiler before serving. SERVINGS: 4
½ cup freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon light brown sugar
1 tablespoon mustard powder
1 tablespoon smoked paprika
½ teaspoon cayenne pepper
1 rack St. Louis–style pork spareribs (about 2 pounds)
¼ cup distilled white vinegar
2 tablespoons kosher salt
¼ cup Dijon mustard
3 tablespoons apple cider vinegar
3 tablespoons honey
2 tablespoons soy sauce
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