1-3lb. package of spareribs
Dashes of cumin
Dashes of Paprika
Dashes of Chili Powder
Dashes Dried Oregano
Juice of ½ lemon
4 tablespoons of olive oil
Brine for Spare Ribs:
1 cup of salt
2 tablespoons of vinegar
Dashes of black pepper
2 bay leaves
Zesty Tomato Sauce:
1 - 29oz. can of crushed tomatoes
1 Jalapeño - chopped with seeds
5 cloves of garlic - chopped
1 healthy handful of cilantro - chopped
1 sweet onion - chopped
Dashes of fresh ground black pepper
1 tablespoon of brown sugar
Dashes of dried oregano
Olive oil
Place the spareribs in a large sauce pot and cover with water. Add all of the ingredients for the brine and place in the refrigerator for a few hours or up to overnight.
Preheat oven 300 degrees:
Remove the ribs from the brine. Separate the ribs and remove any excess fat. Place the ribs in a baking dish and sprinkle all of the spices over the ribs. Bake the ribs for 2-3 hours.
Prepare the Sauce:
Heat a saucepan with a few drizzles of olive oil. Add the garlic, Jalapeño, cilantro, brown sugar and sweet onion. Sauté this until the onion is clear and the garlic slightly golden. Add the crushed tomato and spices. Simmer the sauce on low while the ribs bake.
When the ribs are done remove from the oven and place in the sauce. Continue to simmer on low for at least 40-45 minutes.
Prepare the macaroni as directed. Drain and drizzle with a little olive oil and black pepper. Top the macaroni with the sauce and ribs.
This dish is delicious and well worth the time to make. Enjoy it with a colorful side salad and smiles.
Enjoy with Love,
Catherine
The Chef In My Head says
Isn't brining just the perfect technique! This sounds wonderful! ~Leslie
Biel says
This is so Good!
FOODESSA says
I have cut down quite a bit on my meat intake...however, when I do have some, I make sure it's a darn tasty dish like the one you've prepared Catherine.
Buon appetito ;o)
Flavourful wishes,
Claudia
Chris says
these spareribs looks just so yummy. Thanks for the recipe.
Angie's Recipes says
Those pork spareribs look so inviting!
redkathy says
Catherine I've never brined a turkey much less ribs. The recipe sounds wonderful and looks even better. One day I'll have to attempt the method.
dddiva says
I am not a cumin fan but these look delish1 Thanks for sharing.
elle marie says
This looks wonderful, haven't had spare ribs in a long time, they are a bit hard to find (precut) here in Japan.
THE OLD GEEZER says
Wow! Now that sounds like a great Sunday afternoon dinner 🙂
Take care Catherine and have a great weekend 🙂
~Ron
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Poetic Shutterbug says
That sounds spicy and scrumptious. Great recipe.