Smoky Oven Spareribs

Ingredients

• 1 cup brown sugar
• 2 tablespoons ancho chili powder or paprika
• 2 teaspoons salt
• 2 teaspoons garlic powder
• ¼ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 5 pounds spareribs, cut into 4 slabs, rinsed and patted dry
• 2 teaspoons mild or hot pimentón (smoked Spanish paprika)
• 1 tablespoon cider vinegar or red or white vinegar
• 1 to 2 teaspoons vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1805 calories; 133 grams fat; 42 grams saturated fat; 1 gram trans fat; 48 grams monounsaturated fat; 22 grams polyunsaturated fat; 58 grams carbohydrates; 2 grams dietary fiber; 54 grams sugars; 88 grams protein; 453 milligrams cholesterol; 1754 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat oven to 200 degrees. In a mixing bowl, combine the brown sugar, ancho chili powder or paprika, salt, garlic powder, cloves and cinnamon.
2. Place each slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle spice rub over the ribs, rubbing in thoroughly on all sides. With the ribs meat-side down, tightly fold the foil to form sealed packets.
3. Put a rack on a baking sheet, place packets on the rack and put in oven. Bake for 4 hours, then reduce heat to 175 degrees and bake for 2 more hours, or until a fork easily penetrates the meat.
4. Open each packet and pour the accumulated juices into a saucepan, then refold the packets. Bring juices to a simmer over medium heat and reduce by about half, until they cling to a spoon. Remove from the heat and stir in the pimentón, vinegar and vanilla extract.
5. Remove ribs from foil, coat with the sauce and serve. The ribs can also be finished for 2 to 3 minutes on an open hot grill or smoky closed one, or under the broiler, then coated with sauce.

20 minutes