Grilled Pork Spare Ribs

1. 1

   Season, the night before, if possible: 2 slabs pork spare ribs (about 3 pounds) with: Salt, Fresh-ground black pepper.

2. 2

   Mix together: 2 teaspoons coriander seeds, toasted and ground, 1 teaspoon fennel seeds, toasted and ground, 3 teaspoons mild chile powder, 2 teaspoons sweet paprika.

3. 3

   Pat the spice mixture onto both sides of the meat.

4. 4

   Refrigerate.

5. 5

   Bring the ribs to room temperature before cooking.

6. 6

   Prepare a wood or charcoal fire.

7. 7

   Drizzle the ribs with: Olive oil.

8. 8

   When the fire is medium-hot, put the meat on the grill and cover loosely with foil.

9. 9

   The ribs should cook slowly.

10. 10

    If they grill too quickly, the meat will toughen and the spices can burn and become bitter.

11. 11

    Turn each slab of ribs every 10 minutes or so until they are well browned and cooked through, about 1 hour.

12. 12

    Tend the fire to maintain a steady temperature.

13. 13

    Cut between the bones to separate the ribs and serve.

14. 14

    Roast the ribs on a baking sheet in a 375F oven for 1 hour, turning every 10 minutes.

15. 15

    Replace the chile powder and paprika with dried chile flakes and add whole fresh thyme leaves, rosemary, and sage to the mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.