Roasted Spareribs with Crushed Fennel and Red Chiles

• 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

1. Preheat the oven to 450F.
2. Drizzle the ribs with the oil and rub it in evenly.
3. In a clean spice or coffee grinder, pulse the chiles and fennel seeds until coarsely but fairly evenly ground.
4. Season the ribs on both sides with the mixture, and with a generous amount of salt and pepper.
5. Put the ribs on a rack in a roasting pan and roast for 15 minutes.
6. Reduce the oven temperature to 375F 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.

pork spareribs, expellerpressed, red chiles, fennel seeds, kosher salt

Taken from www.epicurious.com/recipes/food/views/roasted-spareribs-with-crushed-fennel-and-red-chiles-377713 (may not work)