Jenga Ribs

Some times ya just get a hankerin' for REALLY good ribs:
(4 servings)

1 T. plus 1 t. garlic powder
1 T. sea* salt
1 T. (packed) light brown sugar
1 T. smoked* paprika
2 t. chili powder
2 t. freshly ground pepper
2 t. ground cumin
2 t. onion powder
1 t. ground cinnamon
1 t. ground coriander (I would use a mortar and pestle and ground the whole seeds - WAY better)
2 racks St. Louis style pork spareribs (4-4&12 lbs.)
Prepared BBQ sauce (I used Stubbs which is DELISH)

Whisk together all dry ingredients. Preheat oven to 300. Rub ribs all over with spice blend, pressing it into the meat, and wrap each rack individually in foil; crimping the seams to seal tightly. Place on a rimmed baking sheet. Bake ribs until fork-tender, about 3 hours. Let rest 10-15 mins. Increase oven temp. to 425. Cut racks between bones into individual ribs. Divide ribs between 2 foil line baking sheets, and bake until golden brown 15-20 more mins. CHECK. Layer ribs on plates in alternating directions - 3 ribs per layer. Serve with ramekins of warm sauce, MM's Baked Beans, and MM's Potato Salad (see blog archives for recipes).

Today, "Humble yourself with your sins and failures, then take the gifts and abilities you have been given and run with them!"

And, don't forget to have FUN.

Love,

MM

*Editor's note for all my new (and most welcome) readers - the asterisk signifies my additions or changes.