WEEKDAYS 1e|12c|p

Pork Sparerib Tortelloni with BBQ Butter Sauce

Michael Symon & Mario Batali
Servings: 4 - 6
2+ hr
Part 1 of 2

These amazing spareribs will be a hit at your next bbq!

  • Ingredients
  • step-by-step directions
For the Cleveland BBQ Sauce:
  • 2 cups apple cider vinegar
  • 1 small red onion (peeled and quartered)
  • 1 clove garlic (peeled and smashed)
  • 1 chipotle in adobo (plus 1 tablespoon of the puree)
  • 3 tablespoons bourbon
  • 1 teaspoon toasted coriander seeds
  • 1/2 teaspoon paprika
  • 1 cup spicy brown mustard
  • 1/2 cup yellow mustard
  • 5 tablespoons pure maple syrup
  • 1 tablespoon soy sauce
  • 2 teaspoons Kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
For the Pork Spareribs:
  • 2 tablespoons Kosher salt
  • 1 teaspoon freshly grated black pepper
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • 2 racks pork spareribs (membrane removed, about 8 pounds)
  • 1/2 cup pickle juice (dill, sweet or hot pickles)
  • 1 cup brown sugar
For the Tortelloni:
  • 1/2 pound pork spareribs (bones discarded, meat shredded)
  • 1/2 cup Cleveland Baked Beans (slightly mashed)
  • 1/2 cup ricotta
  • 1/4 cup scallions (finely chopped)
  • 1 pound fresh pasta sheets
  • Kosher salt and freshly ground black pepper
BBQ Butter Sauce:
  • 1 stick unsalted butter
  • 1 shallot (peeled and minced)
  • 2 tablespoons Cleveland BBQ Sauce
  • 1/4 cup scallions (thinly sliced on a bias, whites and greens separated)
  • Kosher salt and freshly ground black pepper
  • For the Cleveland BBQ Sauce: In a medium sauce pan, combine the vinegar, red onion, garlic, chipotle pepper, bourbon, coriander and paprika. Bring the mixture to a boil, then reduce to a simmer. Simmer for 10 minutes and strain into a mixing bowl.
  • Whisk in the remaining chipotle in adobo puree, mustards, maple syrup, soy sauce, salt and pepper. Remove from heat and set aside to cool. Cover and chill until ready to use.
  • For the Pork Spareribs: In a small mixing bowl add the salt, black pepper, celery seed, garlic powder, coriander and paprika and mix to combine. Season the pork racks on both sides.
  • In a small saucepan, add the pickle juice and brown sugar. Bring to a gentle boil and whisk until the sugar is dissolved. Remove from the heat and set aside.
  • Preheat the grill or grill pan over low heat. Place the ribs on the grill, meat side up, cover with lid and allow to cook slowly for about 2 hours, turning halfway through. After 2 hours, the ribs should be tender when you press the meat between the bones. If not, continue to cook, checking every 30 minutes.
  • When the ribs are tender, remove from the grill and heat the grill to medium high heat, adding more charcoal if necessary. Brush the ribs with the pickle glaze and return the ribs to the grill, meat side down and char on each side, about 2-3 minutes per side. Brush the other side with the pickle glaze and finish cooking. Remove to a cutting board and slice into individual ribs.
  • For the Tortellini: In a large bowl, combine the leftover shredded pork spareribs, slightly mashed Cleveland baked beans, ricotta and scallions. Season with Kosher salt and freshly ground black pepper. Stir to combine.
  • On a floured work surface place a pasta sheet and cut it into 4-inch squares. Place 1 tablespoon of the sparerib filling in the center of each and fold into triangles, press out any air around the filling, and press to seal the edges. Bring the points of the long side together to form a ring, and seal between your fingers.
  • Bring a large pot of salted water to a boil. Add the tortelloni and cook for 3 to 4 minutes until al dente. Reserve 1/2 cup pasta water.
  • For the BBQ Butter Sauce: In a large saute pan add the butter and heat over medium high heat until just beginning to brown. Add the shallots and cook until softened, about 3 minutes. Stir in the leftover Cleveland BBQ sauce and the reserved 1/2 cup of pasta water. Whisk to combine and season with salt and pepper. Add the cooked pasta, tossing to coat.
  • To Serve: Spoon the tortelloni and the BBQ butter sauce onto a plate and garnish with sliced scallions.
  • Tip: The perfect dish for your leftover BBQ!
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