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Smoky Cumin Ribs

Smokey Cumin Ribs

These baby back ribs are incredibly juicy thanks to a quick brine and incredibly flavorful from a bold spice rub with cumin, ancho chile powder, cinnamon and a bit of fresh orange zest.


Ingredients
1/4
cup
white distilled or apple cider vinegar
1/4
cup
kosher salt
1 1/2
teaspoons
freshly ground black pepper
1 1/2
teaspoons
red pepper flakes
1 1/2
pounds
baby back ribs
1/4
cup
grated panela
1
tablespoon
paprika
1
tablespoon
ground cumin
1
tablespoon
ancho chile powder
2
teaspoons
finely grated orange zest
1/2
teaspoon
cayenne pepper
1/2
teaspoon
ground cinnamon
Directions
In a large bowl whisk together 2 cups water, vinegar, salt, black pepper and red pepper flakes. Add the ribs, cover with plastic wrap and refrigerate for 1 hour.
In a small bowl combine panela, paprika, cumin, ancho, 1 teaspoon orange zest, cayenne and cinnamon. Remove the ribs from the brine and pat dry. Coat both sides of the ribs with the spice rub. Wrap in aluminum foil and refrigerate for at least 1 hour or overnight.
Preheat the oven to 275 F. Without unwrapping, place the ribs on a rimmed baking sheet and bake for 2 hours.
Increase the oven temperature to 350 F. Unwrap the ribs and place back on the baking sheet. Bake until caramelized, about 15 minutes more.
Garnish with remaining orange zest. Serve hot.

The base number of servings for this recipe is 2
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