Seabird's Sorghum Pork Ribs
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Grill
- Pastry brush
- Oven
- Stove
- Saucepan
- Baking sheet
- Baking pan
- Parchment paper
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Refrigerator
- Measuring cup
- Measuring spoon
- Spoon
- Fork
Ingredients
- 6 tablespoons dried ancho chili powder
- 6 tablespoons smoked paprika
- 1 tablespoon whole cumin seed
- 3 tablespoons 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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