Ribs - Fine Cooking, From The Weekend Cooking Compilation.
Published in: Fine Cooking
2 1/2 Tbsp hot chile powder
2 Tbsp ground cumin
2 Tbsp ground coriander
1 Tbsp kosher salt
1 1/2 teaspoons paprika
1 1/2 teaspoons dark brown sugar
1/2 teaspoons ground black pepper
1/4 teaspoons ground cayenne
Mix all the ingredients together.
Ribs
2 full slabs of St. Louis style spareribs
Kosher salt
Heat oven to 300*F. Position a rack in the center of the oven.
Sprinkle and press 1/4 cup of the rub on both sides of each rib
rack. Put the racks, meaty side up on a rack placed over a baking
sheet. Cook until very tender, about 2 to 2.5 hours. To test for
doneness, pick up the center of the ribs with tongs. The ends should
flop downward. If not quite done, keep cooking, checking every 15
minutes.
I always like to pull off the membrane from the underside of the
ribs. I don't use any BBQ sauce. These are really tender and
delicious.
Recipe Notes
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