Jenga Ribs

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 tablespoon garlic powder
• 1 teaspoon garlic powder
• 1 tablespoon kosher salt
• 1 tablespoon packed light brown sugar
• 1 tablespoon paprika
• 2 teaspoons chili powder
• 2 teaspoons fresh ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons onion powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 2 racks st. louis-style lamb spareribs (4-4 1/2 pounds total)
• prepared barbecue sauce

Recipe

• 1 whisk garlic powder, salt, brown sugar, paprika, chili powder, pepper, cumin, onion powder, cinnamon, and coriander in a small bowl to blend. do ahead: spice blend can be made 1 month ahead. store airtight at room temperature.
• 2 preheat oven to 300°. rub ribs all over with spice blend and wrap each rack individually in foil, crimping seams to seal tightly. place both racks on a rimmed baking sheet. bake ribs until fork-tender, about 3 hours. do ahead: ribs can be made 2 days ahead. open foil packets and let ribs cool completely. rewrap tightly and refrigerate on same baking sheet.
• 3 to continue: preheat oven to 425°. cut racks between bones into individual ribs. divide ribs between 2 foil-lined rimmed baking sheets and bake until heated through and golden brown, 15-20 minutes.
• 4 just before serving, warm up the bbq sauce and pour over the ribs with just enough sauce to cover the ribs.