- 4
Ingredients
- 1 cup brown sugar
- 2 tablespoons ancho chili powder or paprika
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 5 pounds spareribs, cut into 4 slabs and patted dry
- 2 teaspoons mild or hot pimenton (smoked Spanish paprika
- 1 tablespoon cider vinegar or red wine vinegar
- 1 to 2 teaspoon vanilla
Preparation
Step 1
1. Heat oven to 200. In a mixing bowl, combine the brown sugar, ancho chili, salt, garlic pdr, cloves and cinnamon.
2. Place each of the four slabs on a piece of foil large enough to fold into a packet. Sprinkle the spice rub over the ribs, rubbing in thoroughly on both sides. With the meat side down, tightly fold foil into a sealed packet.
3.Put a rack on a baking sheet, place packets on the rack and place in oven. Bake for four hours at 200 and then reduce heat to 175 and bake for 2 additional hours or until fork easily penetrates the meat.
4. Open each packet and pour the accumulated juices into a saucepan, then refold closed the packets. Bring juices to a simmer over medium heat and reduce by half, until the juice clings to a spoon.
5. remove juice from heat and stir in the pimenton, vinegar and vanilla extract.
6. Remove ribs from foil, coat with the sauce and serve. OR, The ribs can also be finished for 2-3 minutes on an open grill or under broiler and then coat with sauce.