n1 Far East Spain Blend / Baby Back Ribs
SLOW BAKED BABY BACK RIBS
2 baby back pork rib racks
1 Tbs n1 Far East Spain Blend (a balanced mix of turmeric, cumin, cinnamon, cloves, peppercorns, nutmeg, cardamon, cayenne, ginger, ground chilies, coriander and saffron)
For the sauce:
1 Tbs olive oil
1/4 cup finely minced onion
3 Tbs brown sugar
1 tsp mustard
1/4 cup ketchup
1/4 cup apple cider vinegar
1 Tbs Worcestershire sauce
2 tsp n1 Far East Spain Blend
2/3 cup water
Prepare the sauce:
Heat the oil in a saucepan over medium heat and sauté the onion until translucent, about 6 minutes. Add in the remaining ingredients, stir, and bring to a boil. Reduce the heat and simmer until reduced and thickened, about 20 minutes. Reserve.
Prepare the ribs:
Preheat the oven to 225ºF.
Cut the ribs into 2 rib sections. Rub them on all sides with the n1 Far East Spain Blend mix.
Line an oven tray with aluminum foil and lay the ribs, meat side down. Cover with aluminum foil, closing tightly, and bake for 2.5 hours.
Remove the tray from the oven and carefully drain off the drippings (you can open one corner of the foil to do this). Baste the ribs with some of the sauce. Using tongs, carefully flip the ribs (they may be very tender at this point). Baste the meat side of the the ribs with some more of the sauce (you may have used about 2/3 of the sauce at this point). Return the tray to the oven and bake, uncovered, for another 20 minutes.
Remove from the oven and serve alongside the remaining sauce.
Note: The sauce can be prepared even a few days ahead. Cover and refrigerate.
Recipe/photo credit: Natacha Sanz Caballero
Link to original recipe: http://www.natachasanzcaballero.com/slow-baked-baby-back-ribs/