Ingredients
The following ingredients have 5 Servings
- 3 tablespoon coconut sugar or brown granulated monkfruit
- 2 tablespoons instant coffee (or finely ground whole coffee beans)
- 2 tablespoon sea salt
- 1 tablespoons paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon white pepper
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon mustard powder
- 2 racks pork spare ribs , membraned removed (about 5 pounds)
Instruction
- In a small bowl mix together all of the spices.
- Rub spice mixture on both sides of the each rack of ribs. You can do this ahead and leave overnight (or up to 24 hours), or make the ribs immediately.
- Pre-heat oven to 300ºF.
- Create a foil packet to cook the ribs in by laying down a piece of aluminum foil about 6 inches larger than the length of the ribs on each side, and then place a piece of parchment about the same size or smaller on top of that. Place the ribs in the middle, bone side up, and tightly fold the aluminum foil around the ribs to create a sealed packet. Place on a sheet try with a metal baking rack. Use two, if needed.
- Place in the oven on a middle rack and cook for 3 hours, or until ribs are tender enough to pass a fork easily through them.
- Remove from oven and carefully open a hole in the packet to carefully pour any accumulated liquid into a small pot.
- Reduce the liquid until it is just slightly thickened up.
- Remove ribs from the packets and turn meat side up and brush with a bit of the reduced liquid.
- Cut and serve with barbecue sauce (totally optionally, as there is already a lot of flavor here) and sides.
