Recipe

Oven Roasted Spare Ribs Recipe


Oven Roasted Spare Ribs Recipe Chefmeow / All my dishes
1 year ago
These are incredible. Lots of great flavors going on. They are zesty, savory, herby, peppery and so full of flavors.
Prep:30m Cook:180m Servings:2

Chefmeow

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Ingredients
  • 2 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1-1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon pasilla powder
  • 1 teaspoon Mexican chili powder
  • 1 tablespoon brown sugar
  • 1 teaspoon freshly cracked black pepper
  • 2-1/2 tablespoon canola oil
  • 1 tablespoon soy sauce
  • 1 rack of spareribs membrane removed
  • 3 cups spicy chipotle barbecue sauce
  • Sauce:
  • 1 small onion diced
  • 2 tablespoon garlic minced
  • 1/3 cup pureed chipotle in adobo
  • 1 tablespoon canola oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon pasilla chili powder
  • 1 teaspoon Mexican chili powder
  • 14-1/2 ounce can crushed fire roasted tomatoes
  • 1/4 cup ketchup
  • 1/4 cup molasses
  • 1/8 cup spicy mustard
  • 1/4 cup apple cider vinegar
  • 2 1/2-3 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup water
  • 1 teaspoon kosher salt

Directions
  1. In a bowl combine the first 9 ingredients and wish to combine thoroughly.
  2. Add canola and soy sauce to the spices and mix well to for a paste.
  3. Massage spice paste evenly into both sides of the spareribs then wrap ribs in plastic wrap and allow to marinate in the refrigerator overnight.
  4. Once the ribs have had a chance to marinate remove from the refrigerator 20 minutes before roasting.
  5. Preheat oven to 300.
  6. Once preheated place ribs on a baking sheet and into the oven.
  7. Bake for 3 hours.
  8. Baste both sides of the ribs liberally with the spicy chipotle barbecue sauce every 30 minutes.
  9. Flip ribs over each time you baste.
  10. Remove ribs from oven and allow rest for 10 minutes before slicing and serving.
  11. To make sauce preheat a medium sauce pan over medium heat.
  12. Add canola to the saucepan.
  13. Once hot add diced onions and sweat over medium heat for 15 minutes stirring occasionally until onions are soft.
  14. Add garlic to the pan and stir to combine.
  15. Sauté garlic for 1 minute then add coriander, cumin, pasilla powder and chili powder to the pan.
  16. Stir well and cook 15 seconds.
  17. Add remaining ingredients except salt and simmer 10 minutes over low heat.
  18. Puree sauce carefully until smooth.
  19. Season with salt.

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