2 tb Kosher salt
1/4 c Sugar
2 tb Ground coriander
2 tb Freshly ground black pepper
2 tb Chili powder
1/4 c Paprika
2 lg Full racks pork spare ribs;
- chine bone removed
1 c Ketchup
1/3 c Grainy mustard
1/2 c Balsamic vinegar
1/3 c Fresh basil; roughly chopped
- (optional)
1 ts Garlic; minced
3 tb Freshly cracked black pepper
Preheat the oven to 180 F. Combine the salt, sugar, coriander,
pepper, chili powder, and paprika, and mix well. Coat the ribs
thoroughly with this mixture.
Place the ribs on baking sheets, and put in the oven for 8 hours.
(It is not necessary to turn them.) Remove the ribs from the oven,
and refrigerate for up to 2 days or continue with recipe.
Combine the ketchup, mustard, balsamic vinegar, basil, garlic, and
black pepper, and mix well. [M says: lose the basil]
Turn the oven to broil, and broil the ribs until brown, 3-5
minutes. Brush with the sauce, and broil for 1 more minute. Remove
from heat and serve, passing the remaining sauce separately.
