1 rack pork spareribs
salt
5 c. apple cider
1 c. light brown sugar
2 tbsp. butter
1 c. thinly sliced onions
2 c. julienne apples (such as Granny Smith with peel)
2 c. veal reduction
chopped green onions (for garnish)

Creole Seasoning:

2 1/2 tbsp. paprika
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. cayenne pepper
1 tbsp. dried oregano
1 tbsp. dried thyme

Season both sides of the ribs with salt and Essence. Place the ribs in a large glass rectangular baking dish. Pour 3 cups of the cider over the ribs; cover with plastic wrap and refrigerate for 24 hours.

Preheat the oven to 350°F. Remove ribs from the refrigerator and discard the marinade. Sprinkle the brown sugar over the flesh side of the ribs. Wrap tightly in plastic wrap and then wrap in aluminum foil. Place in the oven and cook for 1 1/2 hours. Remove from the oven and cool completely.

Preheat the grill. Place the ribs on the grill, flesh side down, and cook for 6 to 8 minutes, turning the ribs every 2 minutes or until the ribs are nicely marked.

In a saucepan, over medium heat, melt the butter. Add the onions and apples. Season with salt and pepper. Sauté for 2 minutes. Add the remaining 2 cups of cider and the veal reduction. Bring to a simmer and continue to cook until the mixture reduces by half, about 8 to 10 minutes.

Yield: 4 servings.

Creole Seasoning: Combine all ingredients thoroughly.

Yield: 2/3 cup.