You have not selected any recipes.

Oven-Roasted Spare Ribs

2 tsp kosher salt
1 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp garlic powder
1 tsp chili powder
1 tsp pasilla powder
1 tsp new mexican chili powder
1 tbsp brown sugar
1 tsp freshly cracked black pepper
2 1/2 tbsp canola oil
1 tbsp soy sauce
1 rack of spareribs, membrane on the rib-side of the rack removed
2-3 cups spicy chipotle barbecue sauce (recipe follows)

In a bowl, combine the first 9 ingredients. Whisk to combine thoroughly. Add the canola oil and soy sauce to the spices. Mix well to make a paste. Massage the spice paste evenly into both sides of the spareribs. Wrap the rack of ribs in plastic wrap and allow to marinate in the spice rub, refrigerated, for 1 hour to overnight.

Once the ribs have had a chance to marinate, remove them from the fridge 20 minutes before roasting and allow them to come to room temperature.

Preheat the oven to 300 degrees F. Once the oven has preheated, place the ribs on a baking sheet and into the oven. Bake the ribs at 300 degrees for 3 hours. Baste both sides of the ribs liberally with the spicy chipotle barbecue sauce ever 20-30 minutes. Flip the ribs over each time you baste, making sure meaty side of the rib it facing up after the final baste. Remove the ribs from the oven. Allow the ribs to rest for at least ten minutes before slicing and serving. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Excuse Me Sir, Can You Spare a Rib?
http://www.whatwereeating.com/recipes/excuse-me-sir-can-you-spare-a-rib/

Spicy Chipotle Barbecue Sauce

1 small onion, small dice
2 tbsp garlic, minced
1/3 cup pureed chipotle in adobo
1 tbsp canola oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp pasilla chili powder
1 tsp new mexican chili powder
1 (14.5oz) can crushed fire-roasted tomatoes
1/4 cup ketchup
1/4 cup molasses
1/8 cup dijon
1/4 cup apple cider vinegar
2 1/2-3 tbsp brown sugar
1 tbsp worchestershire sauce
3/4 cup water
kosher salt, to taste

Preheat a medium-sized saucepan over medium heat. Add canola oil to the sauce pan. Once the pan is hot, add the diced onions. Sweat the onions over medium heat for about 10-15 minutes, stirring occasionally, until the onions are translucent and soft. Add the garlic to the pan and stir to combine. Saute the garlic for about 1 minute. Add the coriander, cumin, pasilla powder, and new mexican chili powder to the pan. Stir. Cook the spices for about thirty seconds until their aromas have been released. Add all the ingredients, except the salt, to the pan. Simmer the barbecue sauce for about 10 minutes over low heat. Puree the sauce carefully until pretty smooth, either in a blender or using a hand blender in the saucepan. Taste the sauce, then season as necessary with kosher salt. If you aren't using the sauce immediately, allow it to cool before storing in the refrigerator. Sauce can be stored in the refrigerator for up to 1 week. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Excuse Me Sir, Can You Spare a Rib?
http://www.whatwereeating.com/recipes/excuse-me-sir-can-you-spare-a-rib/