Smoky Oven Spareribs
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup brown sugar
- 2tablespoons ancho chili powder or paprika
- 2teaspoons salt
- 2teaspoons garlic powder
- ¼teaspoon ground cloves
- ½teaspoon ground cinnamon
- 5pounds spareribs, cut into 4 slabs, rinsed and patted dry
- 2teaspoons mild or hot pimentón (smoked Spanish paprika)
- 1tablespoon cider vinegar or red or white vinegar
- 1 to 2teaspoons vanilla extract
Nutritional analysis per serving (4 servings)
1734 calories; 133 grams fat; 43 grams saturated fat; 1 gram trans fat; 49 grams monounsaturated fat; 23 grams polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 36 grams sugars; 89 grams protein; 1432 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 200 degrees. In a mixing bowl, combine the brown sugar, ancho chili powder or paprika, salt, garlic powder, cloves and cinnamon.
- Step 2
Place each slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle spice rub over the ribs, rubbing in thoroughly on all sides. With the ribs meat-side down, tightly fold the foil to form sealed packets.
- Step 3
Put a rack on a baking sheet, place packets on the rack and put in oven. Bake for 4 hours, then reduce heat to 175 degrees and bake for 2 more hours, or until a fork easily penetrates the meat.
- Step 4
Open each packet and pour the accumulated juices into a saucepan, then refold the packets. Bring juices to a simmer over medium heat and reduce by about half, until they cling to a spoon. Remove from the heat and stir in the pimentón, vinegar and vanilla extract.
- Step 5
Remove ribs from foil, coat with the sauce and serve. The ribs can also be finished for 2 to 3 minutes on an open hot grill or smoky closed one, or under the broiler, then coated with sauce.
Private Notes
Comments
Forgoe the tedium of foil packets. I coated the ribs by shaking each with the spice mixture in a plastic bag, then placed them in a ceramic-coated small Dutch oven and followed the time and temps (200F for 4 hours; 175F for 2 hours). Removed the ribs which were tender, reduced the juices in the same pan over the stove, added the vinegar, vanilla, and spice, and refrigerated the "sauce" separately to be able to degrease it. Will finish the dish the next day. Much faster.
I will make it less sweet next time.
Forgoe the tedium of foil packets. I coated the ribs by shaking each with the spice mixture in a plastic bag, then placed them in a ceramic-coated small Dutch oven and followed the time and temps (200F for 4 hours; 175F for 2 hours). Removed the ribs which were tender, reduced the juices in the same pan over the stove, added the vinegar, vanilla, and spice, and refrigerated the "sauce" separately to be able to degrease it. Will finish the dish the next day. Much faster.
Not sure why the time says 20 minutes! And the lowest setting in my oven is 200 so...