|Pork Spare Ribs with Chipotle Sauce|
These are St. Louis spare ribs (ends trimmed into a nice even rack) which I like better than back ribs because they are meatier, larger, and tastier than the smaller back ribs cut from the loin. I cobbled together a rub of pimentón, garlic powder, oregano, cinnamon, salt, and pepper: stuff I found in the spice drawer.
After rubbing the ribs down, I put them on a sheet tray on top of slabs of onion and wrapped the whole in foil. About three hours later, they were tender and delicious. Not as good as if I had done them low and slow outside, but what do you want for the first of December?
I have a standby three-ingredient pork sauce that works like a charm: a can of San Marcos chipotle salsa, a bit of agave nectar, and rice vinegar to taste. It's wonderful, spicy, and awesome with pork if you need a sauce. These ribs did not need a sauce.