I don’t often indulge in pork spareribs but when I do it’s always a memorable meal. I prefer a dry rub of spices and seasonings that is rubbed on the slab and allowed to sit in the refrigerator until the meat has absorbed the blend of flavors. You can cook this entre on the grill or in the oven. While the grill adds additional smoky flavors, the oven method produces perfectly acceptable results in less time. And spareribs just HAVE to have coleslaw, right?

Pork Spareribs
Creamy coleslaw
Corn on the cob

Peach ice cream

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