Kick Ass Spare Ribs

There are two camps when it comes to ribs.  Dry rub or wet sauce.  Why choose?  Here is a method that makes both camps happy.  These ribs are lightly spiced and fragrant.  Make the spice rub the day before and let the ribs marinate overnight.  Use your favorite bottled barbecue sauce or make your own.

  • 1 T. celery seed
  • 1 T. yellow mustard seeds
  • 1/8 t. fennel seed
  • 1/8 t. cayenne pepper
  • 2 t. salt
  • 1 t. paprika
  • 1 rack of pork spare ribs
  • 1/2 C. barbecue sauce

Heat a small skillet over medium-high heat.  Add the celery seeds, mustard seeds, and fennel seeds and toast in the dry pan, just until they are fragrant and beginning to brown, about two minutes.  Be careful, they are easy to burn.  Pour the seeds into a spice grinder or a mortar and pestle.  Add the paprika, salt, and cayenne pepper.  Grind to a powder.  Rub the spice mixture all over the ribs, front and back.  Wrap in plastic wrap and refrigerate overnight.

Heat the oven to 400 degrees.  Use kitchen shears to cut the ribs apart into smaller pieces, two or three ribs to a piece.  Line a rimmed baking sheet with foil.  Place the ribs on the foil and cover with another piece of foil, sealing the edges tightly.  Bake for 50 minutes.  Remove the ribs from the oven and open up the foil.  Brush the barbecue sauce onto the ribs and return to the oven for ten minutes with the foil open.  Serve with extra sauce for dipping.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Uncategorized and tagged , , , , , , . Bookmark the permalink.

2 Responses to Kick Ass Spare Ribs

  1. April says:

    Love, love, love, ribs!

  2. Pingback: Barbecue Round Up | swellkid

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