SMOKY OVEN SPARERIBS

Smoky Oven Spareribs image

Provided by Harold Mcgee

Time 20m

Yield 4 servings

Number Of Ingredients 10

Previous Next

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, rinsed and patted dry
2 teaspoons mild or hot pimentón (smoked Spanish paprika)
1 tablespoon cider vinegar or red or white vinegar
1 to 2 teaspoons vanilla extract

Steps:

Heat oven to 200 degrees. In a mixing bowl, combine the brown sugar, ancho chili powder or paprika, salt, garlic powder, cloves and cinnamon.
Place each slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle spice rub over the ribs, rubbing in thoroughly on all sides. With the ribs meat-side down, tightly fold the foil to form sealed packets.
Put a rack on a baking sheet, place packets on the rack and put in oven. Bake for 4 hours, then reduce heat to 175 degrees and bake for 2 more hours, or until a fork easily penetrates the meat.
Open each packet and pour the accumulated juices into a saucepan, then refold the packets. Bring juices to a simmer over medium heat and reduce by about half, until they cling to a spoon. Remove from the heat and stir in the pimentón, vinegar and vanilla extract.
Remove ribs from foil, coat with the sauce and serve. The ribs can also be finished for 2 to 3 minutes on an open hot grill or smoky closed one, or under the broiler, then coated with sauce.