Blackened Arizona Spareribs
Makes 6 servings
- 2 - teaspoons Cumin Seeds
- 2 - teaspoons Fennel Seeds
- 2 - Tablespoons Pasilla Chili Powder
- 1 - Tablespoon Chipotle Chili Powder
- 2 - Tablespoons Sugar
- 1 - teaspoon Dry Mustard
- 1 - teaspoon Garlic Powder
- 1 - Tablespoon Salt
- 3 - Tablespoons Honey
- 3 - Tablespoons Lime Juice
- 1 - teaspoon Orange Zest
- 4-1/2 - pounds Pork Spareribs
- 3 - cloves Garlic cut in half
- 3/4 - cup Dark Beer
- Toast the cumin and fennel seeds in a small
skillet over low heat until lightly browned. Let cool.
- Using a mortar or spice/coffee mill, grind
the cumin and fennel seeds into a powder.
- Combine in a small bowl with both chile
powders, sugar, dry mustard, garlic powder, salt, honey, lime juice and
- Rub the surface of the rack of spareribs
with the cut cloves of garlic.
- Thoroughly cover both sides of the rib rack
with the prepared spice mixture.
- Reserve whatever is not needed for later
- Line a baking dish with foil, enough to
enclose the rib rack.
- Lay the ribs in the lined dish and pour in
the dark beer.
- Fold the foil to enclose the ribs and beer,
making sure to seal the edges well to prevent the steam from escaping.
- Bake the ribs in a 250 degree oven for 2-1/2
- After you remove the ribs from the oven they
should be extremely tender.
- You may need to cut the rack in half in
order to transfer it.
- Mix any remaining spice mixture with the
juices from the baking pan and use this to baste the ribs as you finish
Preheat grill to medium-hot.
- Over a very hot grill, cook the rack 3 to 4
minutes a side, basting with the reserved juices, until nicely charred.
- Cut into portions and serve immediately.