INGREDIENTS
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1/2 cup light brown sugar
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2 tablespoons Spanish paprika
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2 tablespoons kosher salt
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1 tablespoon chile powder
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2 teaspoons ground cumin
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2 teaspoons garlic powder
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1/2 teaspoon ground cinnamon
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2 racks (4 to 5 pounds each) pork spareribs
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1 (15-ounce) can tomato puree
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1 cup molasses
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1/2 cup apple cider vinegar
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2 tablespoons Worcestershire sauce
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4 cloves garlic, grated