Chili Baked Pork Spareribs

• 6 lb. spareribs
• 1/3 to 2/3 c. chili powder
• 1/2 c. fresh orange juice
• 1/4 c. olive oil
• 2 Tbsp. fresh lemon juice
• 3 medium garlic cloves, minced
• 4 tsp. ground cumin
• 1 Tbsp. minced orange zest
• 1 Tbsp. honey
• 1 (6 oz.) can tomato paste
• 2 tsp. dried oregano
• 1 tsp. each: salt and pepper

1. Crack shinbones for easier serving.
2. In a small bowl, stir together chili powder, orange juice, oil, lemon juice, garlic, cumin, orange zest, honey, tomato paste, oregano, salt and pepper. With a sharp knife, slash a cross pattern into meaty side of ribs. Brush chili mixture over both sides of ribs, rubbing well into cross pattern.
3. Place ribs, meaty side down in a large foil-lined pan.
4. Cover tightly.
5. Refrigerate for at least 24 to 48 hours.

spareribs, chili powder, orange juice, olive oil, lemon juice, garlic, ground cumin, orange zest, honey, tomato paste, oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1059947 (may not work)