Ingredients
Scale
- 3 pounds lean pork spareribs -cut into 2″ lengths (babyback ribs can also be used)
- salt & pepper to taste
- ¼ cup Lunds & Byerley’s Signature Pork Seasoning
- ¼ cup cornstarch
- 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.