North Carolina Ribs

By RedZinger

North Carolina barbecue doesn't have tomato. Instead it's a mixture of vinegar and sugar, a bit of mustard and some cayenne.

Ingredients

• 1 tbsp plus 1 tsp ground cumin
• 1 tbsp Plus 1 tsp ground coriander
• 1 tbsp oregano
• 2 tsp salt
• 2 tsp pepper
• 4 lbs spareribs
• 1 cup cider vinegar
• 6 tbsp brown sugar
• 2 tbsp butter
• 2 tbsp oil
• 1 tsp mustard powder
• 1/4 tsp cayenne pepper

Preparation

Step 1

In a small bowl, combine the cumin, co riander, oregano, 1 1/2 tsp of the salt, and 1 1/2 tsp of the pepper and rub the spice mixture into both sides of the ribs. Cover and refrig erate at least 4 hours or up to overnight.

Preheat the oven to 375°F. Place a large sheet of aluminum foil on each of two bak ing sheets. Place the ribs on each sheet and cover with a second sheet of foil. Crimp the edges of the foil so that they form packets around the ribs. Place the baking sheets in the oven and bake for 1 1/4. hours. Remove from the oven and let stand 10 minutes. Make a slit in the foil to allow any steam to escape. Remove the foil and pour off any liquid. Heat the broiler.

Meanwhile, in a medium saucepan, com bine the vinegar, brown sugar, butter, oil, mustard powder, cayenne, the remaining 1/2 tsp salt, and the remaining 1/2 tsp pepper. Bring to a simmer over low heat and stir un til the sugar has dissolved and the butter has melted. Remove from the heat.

Transfer the ribs to a broiler pan. Brush with some of the vinegar mixture. Broil the ribs 4 to 6 inches from the heat, brushing them every 2 minutes with the vinegar mix ture and turning as they brown, about 5 minutes. Broil until the second side is brown, continuing to brush with the vine gar mixture. Serve the ribs with any remain ing vinegar mixture.