-
1
Position the oven racks so that the top rack is about 8 inches from the top of the oven.
-
2
Preheat the oven to convection roast at 400F.
-
3
Assemble the broiler pan and rack that comes with your oven and lightly grease the rack.
-
4
Or, cover a shallow baking pan or broiler pan with foil and coat with nonstick spray.
-
5
Sprinkle the ribs with the chili powder and salt, then dust lightly with the flour.
-
6
Arrange the rib pieces 2 inches apart on the prepared pan and convection roast on the top rack for 20 minutes.
-
7
To make the sauce, combine all the ingredients with 1 cup water in a medium saucepan, mix well, and bring to a boil.
-
8
Reduce the heat and simmer for 10 minutes.
-
9
Brush the sauce on the ribs and roast for 10 to 15 more minutes.
-
10
Remove from the oven and serve with additional sauce.
-
11
Combine 2 minced garlic cloves with 1 teaspoon crushed dried rosemary, 1 teaspoon crumbled dried sage, 1 teaspoon crumbled dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon coarsely ground black pepper.
-
12
Rub the ribs with 1 tablespoon olive oil and then with the herb mixture.
-
13
Place on the prepared pan and roast as described above.
-
14
While the ribs are roasting, combine 1/3 cup honey and 1/3 cup Dijon mustard with 1 tablespoon freshly squeezed lemon juice.
-
15
Brush the ribs with the honey mixture during the last 5 minutes of roasting.
