Smoky Cumin Ribs

    Smokey Cumin Ribs
    Carolyng Gomes

    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.

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    Ingredients
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    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
    Step 1
    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.
    Step 2
    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.
    Step 3
    Preheat the oven to 275 F. Without unwrapping, place the ribs on a rimmed baking sheet and bake for 2 hours.
    Step 4
    Increase the oven temperature to 350 F. Unwrap the ribs and place back on the baking sheet. Bake until caramelized, about 15 minutes more.
    Step 5
    Garnish with remaining orange zest. Serve hot.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    2
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    155 mins
    Prep Time: 
    20 mins
    Cook Time: 
    135 mins
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    The base number of servings for this recipe is 2
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