Miguel’s Cranberry Glazed Pistachio Crusted St. Louis Spareribs
Miguel’s Cranberry Glazed Pistachio Crusted St. Louis Spareribs
Cranberry and pistachios might not be the first flavors you think of for ribs, but this combination will change your mind. Miguel’s St. Louis Style Spareribs are coated in a tangy cranberry glaze and encrusted with crunchy pistachios, creating an irresistible mix of textures and flavors that’s sure to surprise and delight.
Prep your smoker to use indirect heat and bring the temperature to 250°F.
Smoke for 2 hours then spritz every hour while adding apple juice.
At the 4 1/2-hour mark check for doneness by picking up the ribs with your tongs and see how much they bend, if you see it cracking in the middle they are done.
Ensure your spareribs reach an internal temp of 145°F followed by a 3-minute rest before they are safe to eat. For a tender bite, Miguel recommends an internal temperature of 203°F!
While the meat is still smoking, add all cranberry sauce ingredients to a saucepan and constantly stir at medium heat until it thickens.
Then add the glaze onto the spareribs 10 min before removing them.
After you get your Swift St. Louis Style Spareribs off the smoker, add crushed pistachios, let rest for 10 minutes then slice to serve.
Recipe courtesy of @coooking_with_fire___
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Learn from the Meat Master Our Founder, Gustavus Swift
