Oven ribs from Smitten Kitchen by Harold McGee and Deb Perelman

  • apple cider vinegar
  • spare ribs
  • Show all ingredients...

  • EYB Comments

    Can substitute ground cayenne pepper for chipotle chile powder.

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Notes about this recipe

  • Eat Your Books

    Can substitute ground cayenne pepper for chipotle chile powder.

  • anya_sf on June 12, 2020

    Other recipes recommend rubbing the meat ahead of time, so I did it the night before. I honestly don't know if it made a difference. In the rub, I used 2 Tbsp chili powder (blend) and 1 Tbsp chipotle chile powder (and not any extra), so the spice was mild but a little smoky. Sweetness level was good (not too much), but the ribs actually benefitted from a bit of salty glaze. However, the glaze was super greasy - wish there were an easy way to remove the fat without waiting for it to cool. I started roasting the ribs at 200 F, but after 3 hours could not smell anything (did not want to risk opening the foil packet), so I increased the temperature to 250 F for another 2 hours, then 300 for another 45 minutes. The ribs were just about falling off the bone, which is the way I like them. I broiled them a little at the end as I like some char. They were good, not great. Next time I'll tweak the recipe or try a different one.

  • EdM on May 01, 2020

    Same as Smitten Kitchen's Sweet and smoky oven spareribs, with slightly different rub, and more cooking tips.

  • sldoug on August 10, 2015

    Served for dinner along with watermelon and esqiutes on 8/9/15. I stretched out the prep quite a bit, rubbing the ribs on Friday night, slow baking them on Saturday (six hours at 200 because they started out so cold), and then reheating them on the grill on Sunday. They were definitely fall-off-the-bone tender, but I wasn't convinced that the flavor was the best. Certainly the technique is good though, and I'll continue to tweak the rub.

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