Oven Roasted Spare Ribs
From chefmeow 17 years agoIngredients
- 2 teaspoons kosher salt shopping list
- 1 teaspoon ground coriander shopping list
- 1 teaspoon ground cumin shopping list
- 1-1/2 teaspoon garlic powder shopping list
- 1 teaspoon chili powder shopping list
- 1 teaspoon pasilla powder shopping list
- 1 teaspoon Mexican chili powder shopping list
- 1 tablespoon brown sugar shopping list
- 1 teaspoon freshly cracked black pepper shopping list
- 2-1/2 tablespoon canola oil shopping list
- 1 tablespoon soy sauce shopping list
- 1 rack of spareribs membrane removed shopping list
- 3 cups spicy chipotle barbecue sauce shopping list
- Sauce: shopping list
- 1 small onion diced shopping list
- 2 tablespoon garlic minced shopping list
- 1/3 cup pureed chipotle in adobo shopping list
- 1 tablespoon canola oil shopping list
- 1 teaspoon ground coriander shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon pasilla chili powder shopping list
- 1 teaspoon Mexican chili powder shopping list
- 14-1/2 ounce can crushed fire roasted tomatoes shopping list
- 1/4 cup ketchup shopping list
- 1/4 cup molasses shopping list
- 1/8 cup spicy mustard shopping list
- 1/4 cup apple cider vinegar shopping list
- 2 1/2-3 tablespoon brown sugar shopping list
- 1 tablespoon worcestershire sauce shopping list
- 3/4 cup water shopping list
- 1 teaspoon kosher salt shopping list
How to make it
- In a bowl combine the first 9 ingredients and wish to combine thoroughly.
- Add canola and soy sauce to the spices and mix well to for a paste.
- Massage spice paste evenly into both sides of the spareribs then wrap ribs in plastic wrap and allow to marinate in the refrigerator overnight.
- Once the ribs have had a chance to marinate remove from the refrigerator 20 minutes before roasting.
- Preheat oven to 300.
- Once preheated place ribs on a baking sheet and into the oven.
- Bake for 3 hours.
- Baste both sides of the ribs liberally with the spicy chipotle barbecue sauce every 30 minutes.
- Flip ribs over each time you baste.
- Remove ribs from oven and allow rest for 10 minutes before slicing and serving.
- To make sauce preheat a medium sauce pan over medium heat.
- Add canola to the saucepan.
- Once hot add diced onions and sweat over medium heat for 15 minutes stirring occasionally until onions are soft.
- Add garlic to the pan and stir to combine.
- Sauté garlic for 1 minute then add coriander, cumin, pasilla powder and chili powder to the pan.
- Stir well and cook 15 seconds.
- Add remaining ingredients except salt and simmer 10 minutes over low heat.
- Puree sauce carefully until smooth.
- Season with salt.
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