Get our recipe for delicious Portland’s felton & Mary’s BBQ Rubbed spare ribs on page 2.
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Portland’s Felton & Mary’s BBQ sauces and spice rubs are amazing on Carlton Farms’ pork spare ribs. Simply add a generous slathering of Felton and Mary’s BBQ sauce on roasted spare ribs, then broil for a few minutes and serve them up on creamy cheddar grits.
Serves: 4
Difficulty: Easy
Allergens: None
Fillets
Prep time: 15 minutes
Cook time: 2.5 hours
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:
• Preheat oven to 300F. Season spare ribs generously with spice rub, salt and pepper.
• 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.
• 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.
• Sauté onion and bell pepper in oil with pinch of salt and pepper until golden brown.
• Serve onion mix immediately over creamy cheddar grits and top with spare ribs.
• 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.
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