Jenga Ribs from Bon Apetite

By Tingrin3

Ingredients

• 1 Tbsp. plus 1 teasp. garlic powder
• 1 Tbsp. kosher salt
• 1 Tbsp. packed light brown sugar
• 1 Tbsp. paprika
• 2 teasp. chili powder
• 2 teasp. freshly ground black pepper
• 2 teasp. ground cumin
• 2 teasp. onion powder
• 1 teasp. ground cinnamon
• 1 teasp. ground coriander
• 2 racks St. Louis- style pork spareribs (4-4 1/2 lbs. total)
• Prepared Barbecue sauce

Preparation

Step 1

Whisk garlic powder, salt, brown sugar,paprika, chili powder, cumin, onion powder, cinnamon, and coriander in a small bowl to blend.
DO AHEAD: Spice blend can be made 1 month ahead. Store airtight at room temperature.

Preheat oven to 300 degrees. Rub ribs all over with spice blend and wrap each rack individually in foil,crimping seams to seal tightly.
Place both racks on a rimmed baking sheet. Bake ribs until fork tender about 3 hours.

DO AHEAD: Ribs can be made 2 days ahead. Open foil packets and let ribs cool completely. Rewrap tightly and refrigerate on same baking sheet
Preheat oven to 425 degrees.. Cut racks between bones into individual ribs.
Divide ribs between 2 foil lined baking sheets and bake until heated through 15-20 mins.
Serve ribs with barbecue sauce