When we lived in Stockholm last winter, I made some spicy pork ribs for a birthday party we threw for our colleague. The ribs were a hit, and made for an excellent — and hands-on — party meal among friends. Now back in my own kitchen in Brooklyn, I have more spices in my pantry to play with — and recently, I came up with a rub that I think works even better. I like to put the rub on the ribs overnight before cooking. Although these ribs aren’t of the smoke-house variety, we still think they are delicious, tender, and do come off the bone quite easily. We tend to prefer the St. Louis style pork ribs over baby-back — there’s more meat to them (always a plus for David), and I like how the fat renders off while roasting, giving the ribs a nice, juicy quality without being too fatty.
SPICY PORK RIBS – v. 2
- 2 full rack of ribs, cut St. Louis style (about 4 lbs.)
- 2 tbsp garlic powder
- 1/2 tsp ancho chile powder
- 1 tsp chipotle chile powder
- 1 tbsp paprika
- 1/2 tbsp cumin
- 1/2 tbsp ground mustard
- 2 tsp salt
- 1 tsp ground cinnamon
Mix the ingredients for the rub together.
In a roasting tray, coat the ribs with the rub.
Cover, and refrigerate over night.
Next day/night — to cook:
Preheat the oven to 350F.
Tightly cover the trays/ribs with aluminum foil. Cook for 1 hour. After the hour, take off the aluminum foil and cook uncovered for another 15 minutes. Take out of the oven and rest for at least 5 minutes.