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
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.
