BBQ Ribs

• Meat

  • 3/4 cup Franks redhot sauce
  • 3 slabs Pork spareribs or baby back ribs

• Produce

  • 1 tbsp Coriander, ground
  • 3 cloves Garlic

• Condiments

  • 1 tbsp Brown sugar or honey
  • 1/2 cup Ketchup
  • 3 dashes Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 2 tsp Cinnamon, ground
  • 1 1/2 oz Mexico red chile powder, New
  • 2 tbsp Mexico red chile powder, New
  • 1 1/2 tsp Sea salt, fine

• Oils & Vinegars

  • 3/4 cup Apple cider vinegar

• Nuts & Seeds

  • 4 tbsp Cumin, ground

• Drinks

  • 1/2 cup Orange juice, fresh

Found on leitesculinaria.com

Ingredients

• 3 slabs pork spareribs or baby back ribs (about 9 pounds total)
• 1 1/2 ounces (about 1/3 cup) New Mexico red chile powder
• 3 tablespoons ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons ground cinnamon
• 1/2 teaspoon cayenne pepper
• 3/4 cup apple cider vinegar
• 3/4 cup Frank’s RedHot sauce
• 1/2 cup fresh orange juice
• 1/2 cup ketchup
• A few dashes Worcestershire sauce
• 3 cloves garlic, minced
• 2 tablespoons New Mexico red chile powder
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar or honey
• 1 1/2 teaspoons fine sea salt

Directions

• Ready the ribs1. Preheat the oven to 300°F (150°C). Line 2 rimmed baking sheets with heavy-duty aluminum foil.2. Pat the ribs dry. If desired, remove and discard the silverskin (that’s the tough, silvery membrane on the underside of the ribs), using a sharp knifepoint to cut into the skin and a paper towel to grab the skin and remove. Place the ribs on the baking sheets.Make the dry rub3. Combine all of the rub ingredients in a bowl. Using your fingertips, massage the rub into the ribs, coating both sides evenly. Bake the ribs, uncovered, for 2 hours.Make the spicy tangy sauce4. While the ribs are in the oven, combine all of the sauce ingredients in a medium saucepan over medium heat and cook, stirring occasionally, for about 15 minutes.Cook the ribs5. After the ribs have cooked for 2 hours, brush the ribs with some of the sauce. Wrap the ribs tightly in the aluminum foil and bake for 1 hour more, or until the meat is tender and the bones come away from the meat with a mere tug. Unwrap and serve the BBQ ribs at once with the remaining sauce—if there is any—on the side.