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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


  1. Toast the cumin and fennel seeds in a small skillet over low heat until lightly browned. Let cool.
  2. Using a mortar or spice/coffee mill, grind the cumin and fennel seeds into a powder.
  3. Combine in a small bowl with both chile powders, sugar, dry mustard, garlic powder, salt, honey, lime juice and orange zest.
  4. Rub the surface of the rack of spareribs with the cut cloves of garlic.
  5. Thoroughly cover both sides of the rib rack with the prepared spice mixture.
  6. Reserve whatever is not needed for later use.
  7. Line a baking dish with foil, enough to enclose the rib rack.
  8. Lay the ribs in the lined dish and pour in the dark beer.
  9. Fold the foil to enclose the ribs and beer, making sure to seal the edges well to prevent the steam from escaping.
  10. Bake the ribs in a 250 degree oven for 2-1/2 hours.
  11. After you remove the ribs from the oven they should be extremely tender.
  12. You may need to cut the rack in half in order to transfer it.
  13. Mix any remaining spice mixture with the juices from the baking pan and use this to baste the ribs as you finish cooking them.

Preheat grill to medium-hot.

  1. Over a very hot grill, cook the rack 3 to 4 minutes a side, basting with the reserved juices, until nicely charred.
  2. Cut into portions and serve immediately.

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