Felton & Mary’s BBQ Rubbed Spare Ribs

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Felton & Mary’s BBQ Rubbed Spare Ribs

#Entertaining #Main Course #Pork #Quick #Savories #Spring #Summer #Winter

Portland’s Felton & Mary’s makes amazing BBQ sauces and spice rubs that taste amazing, especially when slathered on Carlton Farms’ pork spare ribs. Simply season and sear the ribs, then roast them until super tender. Add a generous slathering of Felton and Mary’s BBQ sauce, pop the ribs in the oven and broil for a few minutes before serving them up atop creamy cheddar grits.

Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 2.5 hours
Allergens: none
Diet: GF

Ingredients

Spare Ribs

  • 2 lb. Carlton Farms spare ribs
  • ¼ c Felton and Mary’s Classic Spice Rub
  • ¼ t each salt and pepper
  • 2 T safflower oil
  • 1 c Felton and Mary’s BBQ Sauce (we used Smokey Brown Sugar Sauce)

Creamy Cheddar Grits

  • 2 c each chicken stock and water (4 c total)
  • 1 c grits or polenta
  • 1 t each salt and pepper
  • 2 T fresh thyme leaves (loose)
  • 3 T each butter and whole milk
  • ½ c Market of Choice House Cheddar, shredded
  • 2 T safflower oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 T green onion, chopped (optional garnish)

Steps

  1. Preheat oven to 300F. Season spare ribs generously with spice rub, salt and pepper.
  2. Warm oil in large skillet over medium high heat. Sear ribs on all sides until lightly browned. Cover skillet and transfer to slow oven, cooking for 2 hours until tender but not falling apart. Remove from oven and turn broiler on high.
  3. Carefully remove ribs from skillet, discard pan juices and transfer ribs to parchment or foil-lined baking sheet. Brush generously with BBQ sauce. Place under broiler until bubbling and color develops, 2 min. Remove from oven and keep warm.
  4. Sauté onion and bell pepper in oil with pinch of salt and pepper until golden brown.
  5. Serve onion mix immediately over creamy cheddar grits and top with spare ribs.
  6. Grits: in medium sauce pot, bring water and stock to a boil. Slowly whisk in grits/polenta, thyme, salt and pepper; reduce heat to low/simmer. Stir often for 30 min until thickened and grits are soft and creamy. Remove from heat and stir in butter, milk and cheese. Serve hot.