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PORK - SPARERIBS - Jenga Ribs
Nb persons: 4
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| Jenga Ribs BON APPETIT Ingredients | |
| 1 tablespoon plus 1 teaspoon | garlic powder |
| 1 tablespoon | kosher salt |
| 1 tablespoon (packed) | light brown sugar |
| 1 tablespoon | paprika |
| 2 teaspoons | chili powder |
| 2 teaspoons | freshly ground black pepper |
| 2 teaspoons | ground cumin |
| 2 teaspoons | onion powder |
| 1 teaspoon | ground cinnamon |
| 1 teaspoon | ground coriander |
| 2 racks | St. Louis-style pork spareribs, (4-4 1/2 pounds total) |
| Prepared barbecue sauce | |
Preparation
Whisk garlic powder, salt, brown sugar, paprika, chili powder, pepper, 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°. 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°. Cut racks between bones into individual ribs. Divide ribs between 2 foil-lined rimmed baking sheets and bake until heated through and golden brown, 15-20 minutes.
Layer ribs on plates in alternating directions, 3 ribs per layer. Serve ribs, passing barbecue sauce alongside.
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