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Party Flavors—Crispy Cocktail Ribs with Maderia Wine Sauce

June 2, 2014 by Tonja Leave a Comment

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.

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Crispy Cocktail Ribs with Maderia Wine Sauce

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  • Author: Tonja Engen
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Ingredients

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  • 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

  1. For ribs:
  2. 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.
  3. For sauce:
  4. Combine all ingredients except zest and mix until smooth. Add zest and gently stir. Season to taste if needed.
  5. *Can be made up to 5 days in advance.

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Filed Under: Appetizers Tagged With: Appetizer, ribs, sauce

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