Jenga Ribs

By Heritage330

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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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°F. 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°F. 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.