Spiced Roasted Rack of Ribs

Name: Spiced Roasted Rack of Ribs
Ingredients: 1 dried ancho chile; 1 small dried red chile; 1 teaspoon sugar; 1 teaspoon coriander seeds; ½ teaspoon kosher salt; 2 racks meaty beef ribs, 4 to 5 pounds (1.8 to 2.25 kg); ½ cup (125 ml) ketchup; 2 tablespoons Worcestershire sauce; 2 tablespoons red wine vinegar; 1 tablespoon corn syrup; ½ teaspoon dry mustard; 1 tablespoon vegetable oil; 1 small onion, finely chopped; 1 garlic clove, finely chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Bones

By Jennifer McLagan

Published 2005

About

Beef ribs cook in about half the time pork and lamb ribs take, and they have less fat. Here they are rubbed with spices before being roasted, and a glaze is added during the final fifteen minutes of cooking. The glazing also can also be done on the grill. Look for a complete rack, as meaty as possible.

Ingredients

1 dried ancho chile
1 small dried red chile
1 teaspoon sugar

Main course

Method

Discard the stem and seeds from the chiles and tear the chiles into small pieces. Place them in a spice grinder, along with the sugar, coriander seeds, and salt and grind until powdery.
Remove the opaque membrane from the bone side of the ribs by loosening it with a sharp knife, then pulling it off. Pat the ribs dry and place them in a dish. Two hours before yo