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Cheerwine Spareribs

Executive Chef Michael Rigot’s comfort food favorite is featured on Rye Bar & Southern Kitchen’s lunch and dinner menu. A brand new restaurant in Raleigh, North Carolina, Rye serves a seasonal menu inside the Raleigh Marriott City Center.

16 oz. Cheerwine soda
1 qt. water
1 Tbsp. kosher salt
1 Tbsp. garlic, crushed
1 sprig fresh thyme
2 pork spareribs
1 cup dry rub to taste
20 oz. sweet BBQ sauce

In a large pot, combine Cheerwine, water, salt, garlic and thyme and bring to boil. Simmer approximately 25 minutes. Coat ribs with dry rub; refrigerate for 8 hours. Remove ribs from refrigeration and place on a hot grill or grill pan to add smoke flavor and lock in the juices. Place in marinade and refrigerate for 24 hours. Preheat oven to 250 degrees. Remove ribs from marinade and place on large sheet pan lined with foil. Pour 1 cup of marinade over each rack of ribs. Cover with foil. Cook for 3 hours and 30 minutes or until tender. Strain marinade through a china cap and reduce by half. After reducing, add BBQ sauce and reduce again by half. When ribs are tender, remove from oven and let rest. Cut into desired portion and toss with BBQ sauce. Place ribs into a 400-degree oven to let sauce caramelize on ribs. Serve immediately with your favorite side dish.

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