Seabird's Sorghum Pork Ribs - The Local Palate
While seafood is often the star at Seabird in Wilmington, their pork ribs use a peppery rub and sweet lacquer to create a customer favorite.
Ingredients
- 6 tablespoons dried ancho chili powder
- 6 tablespoons smoked paprika
- 1 tablespoon whole cumin seed
- 3 tablespoon aleppo or urfa chili
- 1 teaspoon cayenne
- 1 tablespoon fresh cracked black pepper
- 1½ teaspoon ground nutmeg
- 5 tablespoons kosher salt
- 6 tablespoons light brown sugar
- 1 cup Muddy Pond sorghum
- ½ cup hot sauce
- 3 pods star anise
- 1 teaspoon whole pink peppercorns (optional)
- 2 whole racks of baby back ribs, back membrane removed
- 1 cup apple cider vinegar
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