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
Scale
Ingredients
- 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.
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