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Epicurious

Jenga Ribs

4.1

(4)

Bonus points for serving one huge stack and making your family get all Jenga on it for seconds.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon kosher salt
1 tablespoon (packed) light brown sugar
1 tablespoon paprika
2 teaspoons chili powder
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
2 racks St. Louis-style pork spareribs (4-4 1/2 pounds total)
Prepared barbecue sauce

Preparation

  1. Step 1

    Whisk garlic powder, salt, brown sugar, paprika, chili powder, pepper, cumin, onion powder, cinnamon, and coriander in a small bowl to blend. DO AHEAD: Spice blend can be made 1 month ahead. Store airtight at room temperature.

    Step 2

    Preheat oven to 300°F. Rub ribs all over with spice blend and wrap each rack individually in foil, crimping seams to seal tightly. Place both racks on a rimmed baking sheet. Bake ribs until fork-tender, about 3 hours. DO AHEAD: Ribs can be made 2 days ahead. Open foil packets and let ribs cool completely. Rewrap tightly and refrigerate on same baking sheet.

    Step 3

    Preheat oven to 425°F. Cut racks between bones into individual ribs. Divide ribs between 2 foil-lined rimmed baking sheets and bake until heated through and golden brown, 15-20 minutes.

    Step 4

    Layer ribs on plates in alternating directions, 3 ribs per layer. Serve ribs, passing barbecue sauce alongside.

TagsRibsAmericanSpare RibPork RibPorkMeatMainDinnerDairy FreeGluten FreeNut FreeEasyOven BakeBon Appétit
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