These have become some of my friends and family’s favorite bite-sized appetizers. I just made them for my nephew’s graduation party and they were gone in a flash. The cornstarch makes the ribs crispy while they bake and the sauce is so scrumptious you can dip just about anything in it. I like to serve these with a plate of fresh veggies on the side.
Any butcher can cut the ribs for you. And remember, the secret to ribs is to start them at a high temp. and then reduce the heat and cook them low and slow. That way they will be crispy on the outside and tender on the inside.
Print
Crispy Cocktail Ribs with Maderia Wine Sauce
Ingredients
Scale
- 3 pounds lean pork spareribs -cut into 2″ lengths (babyback ribs can also be used)
- salt & pepper to taste
- 1/4 cup Lunds & Byerley’s Signature Pork Seasoning
- 1/4 cup cornstarch
- *Madeira Wine Sauce
- Madeira Wine Sauce:
- 1 oz. blue cheese
- ¼ cup Madeira wine
- 1 cup mayonnaise
- 1 cup sour cream
- 2 cloves garlic, minced
- 2 shallots, minced
- salt & pepper to taste
- 1 tsp. Tabasco sauce
- 2 tsp. Worchestershire sauce
- zest of one lemon
Instructions
- For ribs:
- Preheat oven to 425°F. Place ribs in a large bowl. Season with salt, pepper & pork seasoning. Add cornstarch and toss lightly with hands. This will create a crispy crust. Place on a foil-lined cookie sheet and bake 30 minutes. Then turn down to 300 and bake another 30-45 minutes.
- For sauce:
- Combine all ingredients except zest and mix until smooth. Add zest and gently stir. Season to taste if needed.
- *Can be made up to 5 days in advance.
Leave a Reply