Recipe by carolinafan
These ribs are falling apart tender and full of flavor. (A recipe adopted from the kitchen of Mean Chef.)
Top Review by Mille®
Another first-class recipe from this chef. I am unable to buy New Mexico chili powder in this area and so, after a helpful discussion on the bulletin boards, I used Ancho chili powder at the author’s suggestion. The only other substitution that I made (forced by medical necessity) was to use celery seeds instead of celery salt. Prior to rubbing the ribs, I took the advice of a friend (who is a chef at a local pit beef restaurant) and removed the thin white membrane from the back of the ribs in order to allow the flavours of the spice mix to permeate the meat more thoroughly. At 3½ hours, the ribs were done to perfection – beautifully tender with a pleasant slightly crispy exterior. I ate mine just as they were, and another diner requested that hers be grilled with a very thin baste of sweet barbecue sauce to temper the spice slightly.
- 1⁄2 cup new mexico chile powder (not chili powder)
- 2 tablespoons black pepper
- 2 tablespoons celery salt
- 1 tablespoon cumin
- 1 teaspoon allspice
- 1 teaspoon coriander powder
- 4 lbs pork baby back ribs or 4 lbs pork spareribs
Directions See How It's Made
- Mix rub ingredients together and apply rub to ribs. Refrigerate in a plastic bag for at least 4 hours or overnight.
- Cook ribs in 200 degree oven wrapped in 2 layers of foil for 3 to 4 hrs or until tender (can be done a day ahead to this point).
- Grill about 5 to 7 minutes per side.