Dinner: Grilled Peppered Dry Spareribs

Recipe by Ardie A. Davis and Chef Paul Kirk These ribs get the benefit of a lemon pepper accent mixed with complementary seasonings and finished with an apple juice baste. We think they're best hot off the grill without any other seasonings. If you must,

This recipe includes superfoods such as:

Lemon

Health benefits of Grilled Peppered Dry Spareribs

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 cup white cane sugar
2 tablespoons lemon pepper
1 tablespoon onion salt
2 teaspoons celery salt
1 seasoned salt
1 tablespoon paprika
2 teaspoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon citric acid

Instructions

Heat a cooker to medium to medium-high.
Combine all the ingredients for the rub in a small bowl and blend. Rub all over the ribs.
Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 2 1/2 to 3 1/2 hours, or until pull-apart tender, turning and spraying with apple juice every 10 to 15 minutes.
Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.

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