Cumin-Coriander Spareribs WITH Honey Barbecue Sauce
- 20m Prep Time
- 3h Cook Time
- 4h Ready In
Pork spareribs seasoned with a toasted cumin-coriander dry rub and finished with a honey barbecue sauce. Grilled low and slow until tender and flavorful.
Ingredients
- 1/4 cup whole cumin seeds
- 2 tbsp whole coriander seeds
- 2 pork spareribs silver skin removed and excess fat trimmed
- 3 tbsp hot or mild smoked Spanish paprika
- 2 tbsp dark brown sugar packed
- 1 tbsp kosher salt
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 cup ketchup
- 1/2 cup honey
- 1/4 cup distilled white vinegar
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 25.2 mg
- Iron: 0.74 mg
- Magnesium: 27.9 mg
- Phosphorus: 107 mg
- Potassium: 324 mg
- Zinc: 1.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup whole cumin seeds
- 2 tbsp whole coriander seeds
- 3 tbsp hot or mild smoked Spanish paprika
- 1 tbsp kosher salt
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 cup ketchup
- 1/2 cup honey
- 1/4 cup distilled white vinegar
Prepare
- 2 pork spareribs, silver skin removed and excess fat trimmed
- 2 tbsp dark brown sugar, packed
Let's Cook
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Step 1.
Heat a small dry skillet over medium heat. Add the cumin and coriander seeds and toast, shaking the pan occasionally, for about 2 minutes, or until the spices are fragrant and begin to pop. Transfer the seeds to a plate to cool, then coarsely grind them in a mortar and pestle, spice grinder, or clean coffee grinder.
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Step 2.
Place the ribs on a rimmed baking sheet and pat them dry with paper towels. In a small bowl, stir together the ground spices with the paprika, brown sugar, salt, and pepper until well blended. Set aside 3 tablespoons of the spice mixture for the sauce.
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Step 3.
Sprinkle the ribs on all sides with the remaining spice mixture, then use your hands to rub it into every little crevice. Set the ribs aside for 1 hour, or cover and refrigerate for up to 24 hours.
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Step 4.
Prepare a hardwood fire for grilling, or heat a gas or charcoal grill to very low (250 to 275°F). If the ribs were refrigerated, let them come to room temperature as the grill heats. When the grill is hot, brush the cooking grates clean.
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Step 5.
Add the ribs meaty side up and grill, covered, over indirect heat for 3 to 4 hours (2 to 3 hours for baby back ribs), turning and rotating the ribs every 30 minutes or so and keeping an eye on the grill temperature, adding a few more pieces of charcoal or adjusting as needed. The ribs are done when the meat has pulled back from the bones, exposing the bone tips, and the ribs threaten to tear apart when picked up with tongs.
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Step 6.
While the meat cooks, make the sauce: In a small saucepan over medium heat, combine the reserved spice mixture, the ketchup, honey, and vinegar, and stir to combine. Bring to a simmer, then reduce the heat to low; cook for 5 minutes at a gentle bubble, stirring occasionally, and set aside off the heat until the ribs are done.
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Step 7.
Brush the ribs liberally on both sides with the sauce and grill, covered, for another 5 minutes per side. Transfer the ribs to a platter and serve, passing any extra sauce at the table. (Alternatively, cover and cool completely, then refrigerate for up to 48 hours; reheat the ribs for 15 minutes in a 300°F oven before serving.)