Classic Barbecue Spareribs
Serves 4| Hands-On Time: | Total Time:
- Heat oven to 275° F. Make the rub: In a small bowl, combine the chili powder, coffee, cumin, 2 tablespoons of the brown sugar, ½ teaspoon of the cayenne, 2 teaspoons salt, and 1 teaspoon black pepper.
- Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2½ to 3 hours.
- Meanwhile, make the sauce: In a saucepan, combine the ketchup, vinegar, molasses, tomato paste, the remaining 2 tablespoons of sugar and ¼ teaspoon of cayenne, and ½ teaspoon black pepper. Simmer, stirring occasionally, until slightly thickened, 8 to 10 minutes. Transfer ½ cup of the sauce into a small bowl for serving.
- Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with the reserved sauce.
- Per Serving
- Calories 1,013
- Fat 65g
- Sat Fat 24g
- Cholesterol 255mg
- Sodium 1,701mg
- Protein 63g
- Carbohydrate 44g
- Sugar 36g
- Fiber 2g
- Iron 6mg
- Calcium 165mg
What does this mean? See Nutrition 101 .
In a bind, swap nutmeg for mace, oregano for marjoram, cumin for coriander, black pepper for white.