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Kid Friendly Recipe
Cumin and Coriander BBQ Pork Spareribs Recipe
I had this at a friends house over the weekend - they made two kinds of ribs. A more "traditional" slab with light spice and honey, and this gem. I actually returned some of the traditional slab to the serving plate so I could make room for this winner! The best part of this recipe is the mix of cumin and coriander in the dry rub. Guaranteed hit for your bbq.
| Prep time: 60 Minutes |
American
|
| Cook time: 240 Minutes | Servings: 5 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 502g | |
| Recipe makes 5 servings | |
| Calories 1154 | |
| Calories from Fat 786 | 68% |
| Total Fat 87.33g | 109% |
| Saturated Fat 27.65g | 111% |
| Trans Fat 0.8g | |
| Cholesterol 291mg | 97% |
| Sodium 5466mg | 228% |
| Potassium 1381mg | 39% |
| Total Carbs 33.38g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 23.76g | 16% |
| Protein 59.31g | 95% |
Ingredients Convert Measures
- 1/5 cup sea salt
- 1/5 cup freshly ground black pepper
- 1/4 cup brown sugar
- 2 tbsp each of cayenne pepper, ground coriander, cumin, chili powder, paprika
- 1 tbsp ginger
- 2 racks pork spareribs, about 3 lbs each
- For the sauce (or use store bought):
- 1 cup ketchup
- 1/3 cup cider vinegar
- 1/4 cup brown sugar
- 1/4 cup orange juice
- 2 tbsp brown mustard
- 1/2 tsp Liquid Smoke
- Salt and pepper to taste
Directions
- Preheat oven to 200 F
- Prepare the rub: In a small bowl combine the salt, pepper, brown sugar, paprika, chili powder, cumin, coriander, cayenne and ginger. Coat the ribs with the mixture.
- Arrange the ribs on baking sheets and roast until the meat is tender; about 3 hours. Remove from oven and set aside.
- Prepare the sauce: In a small bowl, comibine the ketchup, vinegar, brown sugar, orange juice, mustard and Liquid Smoke. Set aside.
- When the ribs are almost finished in the oven, preheat your grill to low with the grate set high (don't burn your ribs). Grill them for 10-20 minutes. Brush the ribs with the sauce during the final minute of cooking.
