Spareribs with Chipotle Cherry Rosemary Glaze (make extra)
10 pounds spareribs cut into 2 rib pieces (serves 12)
Dry Rub
4 tablespoons fresh rosemary
2 tablespoons fresh mint
4 teaspoons black pepper
6 tablespoons kosher salt
Combine all ingredients in spice grinder and grind into a pulverized mixture.
Rub all over parboiled ribs and place in a roasting pan and roast uncovered for 1 hour.
Chipotle Cherry Rosemary Glaze
4 chipotle chilies
1 pound canned pitted sour cherries and juice
2 cups brown sugar
1 cinnamon stick
2 whole cloves
1/4 cup soy sauce
1 large sprig rosemary
1/4 cup red wine vinegar
Combine all ingredients in a sauce pan and simmer 45 minutes. Strain and press our as much liquid as possible. Return to sauce pan; add 1/4 cup cornstarch with 1/2 cup cold water; whisk to combine; do not boil.
Place ribs in a large kettle and parboil for 4 minutes, drain and pat dry. Brush with herbs and seasonings and roast in a roasting pan at 350 for 1 hour. Remove ribs from roaster, deglaze with sherry, return ribs to pan and pour sauce over all; reduce heat to 300 and simmer uncovered for 1 hour.
For tailgating, remove from oven and pack in hot chest, serve in roasting pan or heat a Dutch oven and place spareribs and sauce in it and place in hot chest.