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Bonus points for serving one huge stack and making your family get all Jenga on it for seconds.
- 1 tablespoon plus 1 teaspoon garlic powder
- 1 tablespoon (packed) light brown sugar
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 2 racks St. Louis-style pork spareribs (4-4 1/2 pounds total)
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.