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Roasted Spareribs with Crushed Fennel and Red Chiles

Recipe information

  • Yield

    serves 4 to 6

Ingredients

2 racks (about 5 pounds) pork spareribs
2 tablespoons expeller-pressed vegetable oil
2 small dried red chiles, such as de Arbol
1 tablespoon fennel seeds
Kosher salt and freshly ground black pepper

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Drizzle the ribs with the oil and rub it in evenly. In a clean spice or coffee grinder, pulse the chiles and fennel seeds until coarsely but fairly evenly ground. Season the ribs on both sides with the mixture, and with a generous amount of salt and pepper. Put the ribs on a rack in a roasting pan and roast for 15 minutes.

    Step 3

    Reduce the oven temperature to 375°F and roast, rotating the pan halfway through cooking, for 1 to 1 1/4 hours, until the meat is tender and deep golden brown, and easily pulls away from the bones.

Cooking in the Moment
TagsRibsSpare RibPork RibPorkMeatChile de ÁrbolChileVegetableMainDinnerGluten FreeDairy FreeNut FreeKetoEasy5 Ingredients or FewerRoastCookbooks
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