cumin scented oven-baked ribs

★★★★★ 1 Review
sue-santos0490-6717 avatar
By Sue Santos
from SACRAMENTO, CA

I double the sauce, we like extra. For the tomato puree, I use a can of diced tomatoes, and puree them with my blender stick, in the can. No extra mess.

★★★★★ 1 Review
serves 6 to 8
prep time 25 Min
cook time 3 Hr
method Bake

Ingredients For cumin scented oven-baked ribs

  • RIBS
  • 1/2 c
    light brown sugar, packed
  • 2 Tbsp
    spanish paprika
  • 2 Tbsp
    kosher salt
  • 1 Tbsp
    chile powder
  • 2 tsp
    ground cumin
  • 2 tsp
    garlic powder
  • 2 (Racks)
    (4-5 pounds each) pork spareribs
  • BBQ SAUCE
  • 1 (15-oz) can
    tomato puree
  • 1 c
    molasses
  • 1/2 c
    apple cider vinegar
  • 2 Tbsp
    worcestershire sauce
  • 4 clove
    garlic, grated
  • 1/4 c
    light brown sugar, packed

How To Make cumin scented oven-baked ribs

  • 1
    For the Ribs: Preheat the oven to 275° F Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
  • 2
    In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside.
  • 3
    Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rib it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. once the ribs are tender. Keep the ribs wrapped in the foil to keep warm.
  • 4
    For the Sauce: In a small saucepan, combine the tomato puree, molasses, vinegar. Worcestershire sauce, reserved rub and the garlic. Bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes.
  • 5
    Preheat a grill pan over high heat. Just before serving, slather the ribs with the BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char. (I don't do the charring for my husband, he likes the meat tender).
  • 6
    If you don't have a grill pan, you can put them under the broiler to char. I sometimes bake the ribs in the morning, and put them on the BBQ to char and warm up.
  • 7
    Serve with extra BBQ sauce on the side.

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