Jenga Ribs
These St. Louis-style pork spare ribs are coated with a bold and flavorful spice blend before being slow-cooked to perfection in the oven. The ribs are then finished in the oven until golden brown and served with a savory barbecue sauce on the side. Perfect for sharing with family and friends, these ribs are sure to be a hit at your next gathering.
— Constant Cookbook
Ingredients
- 1 plus 1 teaspoon garlic powder
- 1 kosher salt
- 1 (packed) light brown sugar
- 1 paprika
- 2 chili powder
- 2 freshly ground black pepper
- 2 ground cumin
- 2 onion powder
- 1 ground cinnamon
- 1 ground coriander
- 2 racks St. Louis-style pork spareribs (4-4 1/2 pounds total)
- Prepared barbecue sauce
Instructions
- 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.
- 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.
- 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.
- Layer ribs on plates in alternating directions, 3 ribs per layer. Serve ribs, passing barbecue sauce alongside.
Yield
4 servings
Comments
No comments found.