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
- Preheat the oven to 450F.
- 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.
- 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)