Tuesday, March 7, 2017

Oven Spareribs

This is a recipe adapted from Smitten Kitchen which was adapted from a recipe by Harold McGee. I decided that I had to put it in my blog because I was afraid that the next time I wanted to cook ribs in the oven I wouldn't remember what recipe I had used and it would be lost to me in the fog of my brain. It is very easy and when I made it with the outstanding ribs from Fogline Farms in Soquel, the ribs were delicious.

Oven Spareribs
5 lbs of ribs should serve 4 people

1 cup dark brown sugar (may be reduced by 1/4 cup for a less sweet version)
2 tablespoons chili powder
2 teaspoons salt
4 cloves garlic, grated
1/4 teaspoon cloves
1/2 teaspoon cinnamon
2 teaspoon mild or hot pimentón (smoked Spanish paprika)
5 pounds spareribs, cut into 4 slabs, patted dry
1 tablespoon cider vinegar
Preheat the oven to 200º F. Place each slab of ribs on a piece of foil large enough to wrap it. Combine the dry ingredients in a bowl. Rub each slab with 1/4 of the dry rub. Tightly wrap the ribs in the foil and place them on a rack that has been placed on a sheet pan. You will need two racks and 2 sheet pans for the 4 packets of ribs. Bake the ribs for 4 hours at 200º, switching the ribs rack position after 2 hours. After the 4 hours reduce the oven temperature to 175ºF and roast for another 2 hours or until a fork easily pierces the meat. Open the packets and pour the juices into a small saucepan. Boil the juices down until they are syrupy and then add the vinegar. The ribs can be put under the broiler for a bit for extra caramelization if you like. Serve the ribs with the sauce poured over them.

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