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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 6 |
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I found this recipe in Bon Appetit RSVP from Nostalgia Bistro. These were excellent served along side Finger Licking Good BBQ Sauce, (19023) Ingredients:
1 tablespoon garlic powder |
1 teaspoon garlic powder |
1 tablespoon kosher salt |
1 tablespoon packed light brown sugar |
1 tablespoon paprika |
2 teaspoons chili powder |
2 teaspoons fresh ground black pepper |
2 teaspoons ground cumin |
2 teaspoons onion powder |
1 teaspoon ground cinnamon |
1 teaspoon ground coriander |
2 racks st. louis-style pork spareribs (4-4 1/2 pounds total) |
prepared barbecue sauce |
Directions:
1. Whisk garlic powder, salt, brown sugar, paprika, chili powder, pepper, cumin, onion powder, cinnamon, and coriander in a small bowl to blend. DO AHEAD: Spice blend can be made 1 month ahead. Store airtight at room temperature.
2. Preheat oven to 300°. Rub ribs all over with spice blend and wrap each rack individually in foil, crimping seams to seal tightly. Place both racks on a rimmed baking sheet. Bake ribs until fork-tender, about 3 hours. DO AHEAD: Ribs can be made 2 days ahead. Open foil packets and let ribs cool completely. Rewrap tightly and refrigerate on same baking sheet.
3. To continue: Preheat oven to 425°. Cut racks between bones into individual ribs. Divide ribs between 2 foil-lined rimmed baking sheets and bake until heated through and golden brown, 15-20 minutes.
4. Just before serving, warm up the BBQ sauce and pour over the ribs with just enough sauce to cover the ribs.
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