It took a few tries, but I finally came up with what I’d call “smoke kissed” ribs in my oven. I started with a dry rub; it’s the same one I use every summer, based on a recipe my friend Chris Schlesinger shared with me years ago.
Then I used a roasting pan and aluminum foil to cobble together a smoker. It’s a rudimentary approach, but one that creates a smoky steam that in turn infuses the meat.
- 1 tablespoon salt
- 2 tablespoons brown sugar
- 1 tablespoon freshly ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 tablespoons paprika
- 1 rack spareribs, 2 to 3 pounds
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
836 calories; 67 grams fat; 21 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 11 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 45 grams protein; 226 milligrams cholesterol; 1827 milligrams sodium
4 to 6 servings
- Heat oven to 225 degrees. While oven heats, mix together dry ingredients and rub them all over pork.
- Layer bottom of roasting pan with hickory or oak chips and add enough water to create a shallow pool coating bottom of pan and moistening chips; do not drown them.
- Put a rack over chips and put rubbed meat on rack. Cover entire roasting pan tightly with foil, making a tent at top so smoke-flavored steam can circulate around meat. Bake for 2 1/2 to 3 hours, or until meat is cooked and tender.
- Carefully remove foil from pan and run ribs under broiler, watching carefully, until nicely crisp and browned, about 5 minutes.
3 hours 15 minutes